A Salsa Cruda (Raw Or Fresh Salsa)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Thai | 1 | Servings | ||
INGREDIENTS
| 3 | To lg. roma tomato chopped | |
| 1 | Garlic, minced | |
| 1 | t | Fresh ground cumin |
| 1 | Ripe hab, minced | |
| 1 | Serrano, minced | |
| 1 | T | Chopped cilantro, optional |
| Salt to taste | ||
| 1 | T | Minced onion, optional |
INSTRUCTIONS
I use a molcajete for this, a blender can be substituted, not quite the same, but nevertheless it can be done. If you using a molcajete, first grind the chile,garlic,cumin, and onion if used. The object being, to make a paste, a bit like a thai paste at this point Add the tomato and grind to a paste or (sauce?) depends on the tomatos you use.(at times I add a little water, if it too thick) add salt and cilantro to taste. I eat this with anything I can scoop it up with. corn tortillas deep fried until crisp, flour tortilla torn, and made into handy little scoops, corn chips, potato chips. It doesn't matter as long as I can get it to the old face hole. Very tasty on a taco or over an egg in the morning. Wake you up it will. This is best when fresh, don't keep it over a day in the frig. From: Jose Cisneros FROM: Chile-Heads Digest & Mailing List Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Aug 09, 98, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 19
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 298.3mg
Potassium: 107.3mg
Carbohydrates: 3.5g
Fiber: <1g
Sugar: <1g
Protein: <1g