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Recipe Name: A Salsa Cruda (Raw Or Fresh Salsa) Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

3 To lg. roma tomato chopped
1 Garlic, minced
1 Teaspoon(s) Fresh ground cumin
1 Ripe hab, minced
1 Serrano, minced
1 Tablespoon(s) Chopped cilantro, optional
Salt to taste
1 Tablespoon(s) Minced onion, optional
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" <> on Aug 09, 98, converted by MM_Buster

Nutrition (calculated from recipe ingredients)
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

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