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. :>)

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Taken on August 11, 2006