Salsa Criolla Cruda

Uncooked Tomato Sauce, Creole Style

Preparation info
    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • 1 medium onion, finely chopped
  • 1 large tomato, peeled and chopped
  • 1 hot green pepper, seeded and finely chopped


Combine all the ingredients in a bowl and allow to stand for about 15 minutes before using for the flavour to develop. Serve with any meat or fish, or with eggs. It is especially good with grilled lobsters or spiny (rock) lobsters.