Salsa Cruda

Yield: 3 Cups
I've only given this guy the once-through using the food processor and must say that I was generally pretty dissapointed. That being said, hand-chopping to the correct consistency would likely make a difference, so maybe another go here.


  • 1 lb fresh ripe tomatoes, seeded and diced
  • 1/3 cup finely minced sweet red onion
  • 4 fresh jalapenos or serranos, minced
  • 1/4 cup minced cilantro
  • 1 small clove garlic, minced
  • salt and pepper


Combine all ingredients in a small bowl. Taste for seasoning and correct if necessary. Let stand at room temperature about 30 minutes to develop flavors. Serve the same day, or tightly cover with plastic wrap and refrigerate for no more than 2 days.