A recipe for Salsa Cruda (La Times). Follow the simple recipe instructions for Salsa Cruda (La Times) shared by other home cooking experts.
Ingredients
2 Medium tomatoes, quartered1 Medium onion, quartered
2 Jalapeno chiles, halved - seeds removed, optional
1 Tbs. Lime or lemon juice
1/2 Tsp. Salt
1 Tbs. Chopped cilantro, optional
Directions
Place tomatoes, onion, jalapenos, lime juice, salt and cilantro in bowl of food processor and pulse to desired consistency or chop by hand. Keeps refrigerated 2 to 3 days. Makes about 2 cups. Printed in the November 27, 1992, issue of the Los Angeles Times.
