Salsa Cruda
Make a quick and fresh chunky salsa by preparing the ingredients in a food
processor (except the tomatoes—hand-chop them). If you like your salsa hot,
add 1 small jalapeño pepper. If you like it white hot, add another serrano.
2-3 tomatoes, chopped 1 med yellow onion, chopped 3 cloves garlic,
minced 2-3 tablespoons fresh cilantro, minced 1 serrano chile pepper
(adjust
according to taste/heat) 1 T olive oil 1 t cumin 1 squeeze of lime
Salt and pepper to taste
Instructions:
1. Stir all ingredients together. If salsa is watery, cook it down for 10 to
15 minutes over low heat.
Variation:
Pico de Gallo ("bite of the rooster"): Add an extra pepper and cubes of
avocado to the Salsa Cruda just before serving.
Salsa Ranchero: Process the ingredients (minus the tomatoes) with 1 teaspoon
chile powder and 1 Tablespoon tomato paste or pumate spread until finely
minced; then add the tomatoes and pulse briefly. Cook over low heat for 15
minutes.
"Hope is seldom found in the things we can see;
it is the sweet fragrance of grace."