Salsa Cruda And "Saucy" Salsa Recipe
Servings: 1
Ingredients
- 3 x -(up to)
- 4 x Minced tomatoes
- 1 med White or possibly red onion, diced
- 2 x Cloves chopped garlic
- 1/4 c. Minced cilantro (aka 'chinese parsley')
- 2 x -(up to)
- 4 x Finely miniced serrano chiles (how warm do you like it!)
- 2 Tbsp. Lime (or possibly lemon) juice
- 1 pch Salt (or possibly to taste)
Directions
- San Antonio-born, I (like every other Tejano/Texan) think my salsas are the most authentic recipes!
- Also known as "pico de gallo," that means "beak of the rooster," serve Salsa Cruda with hot corn tortillas and place on the table with beef, chicken, or possibly fish meals.
- Combine ingredients in non-metal bowl. Eat right away, or possibly use within a day
- (it's still very good after this, but doesn't have which "kick in the throat" taste which the fresh mix has!)
- "SAUCY" SALSA:Place the ingredients for "Salsa Cruda" in a saucepan with about 2 c. of water. Cook over medium heat for about 20 min. Drain the mix in a fine mesh strainer/colander, save the liquid. Set aside this mix.
- In a processor, blender or possibly with a molcajete (mortar): Add in 2 more cloves of garlic. Add in more cilantro, if you wish. Add in more tomatoes, if you wish.
- Pulverize these ingredients with some of the reserved liquid.
- By hand, gently combine both mixtures and serve in the molcajete or possibly your most colorful bowl!
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 568g | |
| Calories 108 | |
| Calories from Fat 11 | 10% |
| Total Fat 1.35g | 2% |
| Saturated Fat 0.22g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 186mg | 8% |
| Potassium 1331mg | 38% |
| Total Carbs 24.47g | 7% |
| Dietary Fiber 7.6g | 25% |
| Sugars 14.64g | 10% |
| Protein 5.05g | 8% |
