Salsa Cruda

Salsa cruda means “raw sauce” and that’s exactly what this is. No roasting, no simmering, no fuss. Fresh tomatoes, onion, jalapenos, lime juice, salt, and cilantro get pulsed in a food processor or chopped by hand. Done.

The food processor gives you control over the texture. A few quick pulses and you have a chunky pico de gallo. A few more and it becomes a smoother salsa for dipping chips. Hand-chopping takes a little longer but gives you the most control over each piece.

Use the ripest tomatoes you can find since there’s nowhere for mediocre tomatoes to hide in a raw salsa. Roma tomatoes work well because they have less juice and more flesh, so your salsa won’t turn watery sitting in the bowl. The lime juice brightens everything and also slows oxidation, which is why this keeps for 2 to 3 days in the fridge.

Chef Tips

• Seed the jalapenos for mild heat, leave them in for spicier salsa, or skip them entirely
• Let the salsa sit for at least 30 minutes before serving so the salt draws out the tomato juices and the flavors blend
• Drain off excess liquid before serving with chips to keep them from getting soggy

Variations

• Add a diced mango or peach for a fruity summer salsa
• Char the tomatoes and jalapenos under the broiler first for a salsa with smoky depth
• Stir in diced avocado just before serving for a guacamole-salsa hybrid