Salsa Cruda (Raw or Fresh Salsa), (My Favorite)
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1 clove garlic minced
- 1 tb chopped cilantro (optional)
- 3 md large roma tomatos chopped
- 1 tb minced onion (optional)
- 1 ripe hab minced plus one
- salt to taste (i use about a
- 1 ts fresh ground cumin
- Carbohydrate 1.92406112588927 g
- Cholesterol 0 mg
- Fat 0.482718716362512 g
- Fiber 0.283704605852234 g
- Protein 0.565429672131147 g
- Saturated Fat 0.0349136715125271 g
- Serving Size 1 1 Serving (5g)
- Sodium 4.03965635632539 mg
- Sugar 1.64035652003703 g
- Trans Fat 0.0762807123414785 g
- Calories 12 calories
I use a molcajete for this, a blender can be substituted, not quite the same, but nevertheless it can be done. If you using a molcajete, first grind the chile,garlic,cumin, and onion if used. The object being, to make a paste, a bit like a thai paste at this point Add the tomato and grind to a paste or (sauce?) depends on the tomatos you use.(at times I add a little water, if it too thick) add salt and cilantro to taste. I eat this with anything I can scoop it up with. corn tortillas deep fried until crisp, flour tortilla torn, and made into handy little scoops, corn chips, potato chips. It doesnt matter as long as I can get it to the old face hole. Very tasty on a taco or over an egg in the morning. Wake you up it will. This is best when fresh, dont keep it over a day in the frig. Posted to CHILE-HEADS DIGEST V4 #182 by Jose Cisneros <jcisn@novagate.com> on Nov 03, 1997
