Bolivian Salsa Cruda Fresh Tomato And Onion Salsa Food
SALSA VERDE O ROJA CRUDA
When tomatoes are at their best, we recommend making the salsa roja. During the rest of the year (even in winter), tomatillos still have plenty of flavor and can be your go-to salsa base.
Provided by Rick Martinez
Categories Bon Appétit Salsa Sauce Condiment/Spread Tomatillo Tomato Cilantro Avocado Lime Juice Onion Blender No-Cook Raw Vegetarian Vegan Dairy Free Soy Free Tree Nut Free Peanut Free Wheat/Gluten-Free Quick & Easy
Yield Makes 2 cups
Number Of Ingredients 8
Steps:
- If making salsa verde, blend tomatillos, avocado, onion, garlic, chile, cilantro, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a blender on medium-low speed until salsa is smooth. Taste and season with more salt if needed. (Do not blend on higher than medium speed or your salsa will be airy and taste like a smoothie.)
- If making salsa roja, blend tomatoes, onion, garlic, chile, cilantro, 1 Tbsp. lime juice, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a blender on medium-low speed until salsa is smooth. Taste and season with more salt and lime juice if needed.
- Do Ahead: Salsa can be made 2 days ahead. Transfer to an airtight container; cover and chill.
CINCO DE MAYO SALSA CRUDA
One word of warning: Make twice as much as you think you are going to need. This stuff is seriously addictive.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Drain tomatoes in a strainer for 15 minutes.
- Combine tomatoes, onion, jalapeno pepper, serrano pepper, and garlic in a large bowl. Pour lime juice over the top. Stir in oregano, cayenne pepper, salt, sugar, mint, and cilantro. Refrigerate for 1 hour. Season with salt to taste.
Nutrition Facts : Calories 47.6 calories, Carbohydrate 10.6 g, Fat 0.5 g, Fiber 2.8 g, Protein 2.1 g, SaturatedFat 0.1 g, Sodium 594.5 mg, Sugar 6 g
SALSA CRUDA
I made this salsa for a Mexican themed party we had for our family. Everybody loved it. There really is nothing like fresh salsa. It beats the canned stuff any day. For a time-saver,I didn't roast the jalapenos it calls for,but just added them as is.I also couldn't find the dry chilis so omitted those as well.It still came out perfect.Add as many or as little jalapenos as you want depending on the strength of youre taste buds.Bon apetite.
Provided by veruca salt
Categories Sauces
Time 15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl combine all ingredients.
- Place in refrigerator for up to 12 hours.
- This will infuse all the flavors.
- Serve with tortilla chips.
Nutrition Facts : Calories 63.3, Fat 3, SaturatedFat 0.4, Sodium 6.8, Carbohydrate 9.2, Fiber 2.8, Sugar 3.3, Protein 1.8
MANGO AND RED ONION SALSA
Make and share this Mango and Red Onion Salsa recipe from Food.com.
Provided by evelynathens
Categories Sauces
Time 10m
Yield 1 3/4 cups
Number Of Ingredients 7
Steps:
- Combine all ingredients in medium bowl; toss to blend.
- Season to taste.
- Let stand 20 minutes.
Nutrition Facts : Calories 157.9, Fat 0.6, SaturatedFat 0.1, Sodium 7.4, Carbohydrate 40.9, Fiber 4.6, Sugar 31.3, Protein 1.8
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