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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