Salsa cruda (la times)
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Recipe by: dorathea
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
2 Medium tomatoes, quartered
1 Medium onion, quartered
2 Jalapeno chiles, halved
- seeds removed, optional
1 tb Lime or lemon juice
1/2 ts Salt
1 tb Chopped cilantro, optional
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.
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