Butterfly Tomatoes With Salsa Cruda Food

TOMATO SALSA (SALSA CRUDA)

Steps:

• Set a large colander in a large bowl.
• Place the tomatoes in the colander and let them drain for 30 minutes.
• As the tomatoes drain, layer the jalapeno, onion, garlic, and cilantro on top.
• Shake the colander to drain off the excess tomato juice; discard the juice and wipe out the bowl.
• Transfer the contents of the colander to the now-empty bowl.
• Add the salt, pepper, and 2 teaspoons of the lime juice and toss to combine.
• Season with the minced jalapeno seeds, sugar, and additional lime juice to taste and serve.

BUTTERFLY TOMATOES WITH SALSA CRUDA

Steps:

• 1. Core the tomatoes and cut them into 1/2-inch pieces. Place in a large serving bowl with the garlic. (If the tomatoes seem watery, drain them first in a colander for 20 minutes, tapping it once or twice.)
• 2. Stir in olive oil, 1/4 cup of the mint, the lemon zest, sugar, and pepper. Let rest for 2 to 4 hours for flavors to blend.
• 3. Before serving, bring a large pot of salted water to a boil. Cook the pasta until just tender; drain. Add to the tomato sauce; toss well. Before serving, season lightly with salt. If desired, grate ricotta salata atop the pasta using the largest holes of the grater. Sprinkle with the remaining chopped mint. Serve.

SALSA CRUDA / PICO DE GALLO

Steps:

• Core the tomatoes and squeeze the seeds out, chop finely.
• Mix all ingredients togethether.
• Let sit for 15 min for flavours to mix.
• Season with salt.
• Enjoy!

SUMMER TOMATO-CORN SALSA CRUDA (RAW SAUCE) FOR PASTA

Steps:

• Crush garlic in garlic press or mortar and mash with salt to create a paste. Add the olive oil and mix well.
• Chop tomatoes in 1/2-inch cubes. Add them with juices to garlic mixture in large bowl.
• Use a small, sharp knife to cut the corn kernels from the cob. Add to the bowl.
• Finely chop basil and parsley. Add to bowl, along with lots of pepper. Add chopped jalapenos, if desired. Mix well, cover, and let stand at room temperature while cooking pasta. For the most flavor, let the sauce stand longer (1-3 hours), but do not refrigerate.
• Cook 1 pound of your favorite pasta, drain, and toss with sauce. Serve with freshly grated parmesan or your favorite cheese or cheese substitute, if desired (I don't think it needs any).

BOLIVIAN SALSA CRUDA (FRESH TOMATO AND ONION SALSA)

Steps:

• Mix all the ingredients, drizzling over the oil last.
• If you like, add a squeeze of lemon juice and some finely chopped garlic.
• The sauce improves in flavour if covered and left to stand for a while.

SALSA CRUDA

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.

PASTA WITH SALSA CRUDA DI POMODORO

Steps:

• Place chopped tomatoes in a colander and let drain for several minutes, stirring at least once.
• Transfer the tomatoes to a large serving bowl and combine with remaining ingredients, except pasta and cheese.
• Let stand at room temperature until the pasta is ready.
• Cook pasta in a large pan with 3 qts.
• water until al dente, about 9 to 11 minutes.
• Drain well.
• Fold the pasta into the tomato sauce and serve at once.
• If desired, offer the Parmesan as a condiment at the table.