Wayne Gisslen

Salsa Cruda

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Preparation info

  • 1

    qt
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  1. Chop the tomatoes fine. (You may peel them, but it is not necessary.)
  2. Remove the stem ends of the chiles. Chop the chiles fine.
  3. Mince the onion.
  4. Mix together the tomato, chiles, onion, cilantro, and lime juice or vinegar. Dilute with water or tomato juice to make a thick, chunky sauce.
  5. Add salt to taste.

Per 1 fl oz (29.57 mL): Calories, 10; Protein, 0 g; Fat, 0 g (0% cal.); Cholesterol, 0 mg; Carbohydrates, 2 g; Fiber, 0 g; Sodium, 110 mg.