Salsa Cruda (La Times)
Yield
2 cupsPrep
10 minCook
0 minReady
10 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
tomatoes
quartered |
|
| 1 | medium |
onions
quartered |
|
| 2 | each |
jalapeño pepper
halved, seeds removed, optional |
*
|
| 1 | tablespoon |
lemon juice
or lime |
|
| ½ | teaspoon |
salt
|
|
| 1 | tablespoon |
cilantro
chopped, optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
tomatoes
quartered |
|
| 1 | medium |
onions
quartered |
|
| 2 | each |
jalapeño pepper
halved, seeds removed, optional |
*
|
| 15 | ml |
lemon juice
or lime |
|
| 2.5 | ml |
salt
|
|
| 15 | ml |
cilantro
chopped, 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.
