Salsa in the raw![]() The colorful results of a 10-minute harvest in my garden.
Added 09/12/06: This is currently the most interesting photo on Flickr with the tag "mexicancuisine." SuziJane's Kickass Salsa Cruda 4 large firm ripe tomatoes, peeled and chopped 8 tomatillos, husked and chopped (or use 4-6 small green tomatoes) 2 large bell peppers, seeded and chopped 4 fresh banana peppers, seeded and chopped 4 fresh jalapeno peppers, seeded and chopped 2 red or yellow onions, peeled and chopped 4 to 6 garlic cloves, crushed, peeled and chopped 1 tbsp. minced fresh cilantro Juice of 1 fresh lime 1 tsp. ground cumin 1 tsp. sugar 1 tsp. freshly ground black pepper 1 to 2 tsp. salt Combine all ingredients in a glass container. Cover tightly and refrigerate for at least 2 hours. May be stored for 2-3 weeks in refrigerator. Makes about 4 cups. To upgrade to Suzi's Killer Salsa Cruda, add 2 habanero peppers, seeded and chopped, and use white onions instead of yellow. Serve with Mylanta chaser. :>) Commentsdavejenbarnes
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GangaSunshine says:
Hey SuziJane I love this spicey hot photo!!!!
Posted 40 months ago. ( permalink )