Salsa Cruda

| October 18, 2006 | 1 Comment

As promised, here is my recipe for salsa cruda. It’s got that fresh taste that goes so well with dishes that have clean tastes. It was fantastic with my black beans.

I think it would also be delicious with a fresh taco salad, grilled chicken or a firm fish (like swordfish), seared. That will be my next application, I think.

Salsa Cruda
yields about 2 cups

3 medium tomatoes, diced
2 small mild peppers, finely chopped
1 tbsp lemon juice
1 small red onion, finely chopped

Combine all the ingredients in a sealed container and shake well. For best flavor, let sit at least 30 minutes before serving.

Category: spreads/dips, vegetables, vegetarian

About the Author ()

Sarah Walker Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

Comments (1)

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  1. Anonymous says:

    It looks delicious, especially served with the black beans. I love salsa cruda–so simple, so flavorful and so perfect.

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