SALSA CRUDA (MEXICAN TABLE-SAUCE)

Salsa cruda (Mexican table-sauce) image

Provided by Craig Claiborne And Pierre Franey

Time 15m

Yield About three cups

Number Of Ingredients 7

Ingredients

2 cups drained canned tomatoes, preferably imported
1/2 cup finely chopped red onions
1/4 cup finely chopped, loosely packed fresh coriander
1 or 2 drained canned jalapeno peppers
1 or 2 fresh whole jalapeno peppers
Salt to taste, if desired
1/4 teaspoon freshly ground black pepper

Steps:

Blend the tomatoes to a coarse paste in a food processor or electric blender. Pour into a mixing bowl.
Add the red onions and coriander.
Trim off the stem ends of the canned and fresh jalapeno peppers. Do not remove the seeds. Add the peppers to a food processor or electric blender.
Blend the peppers until they are coarse-fine. Do not puree them to a paste. Add the peppers a little at a time to the tomato mixture. After each addition, taste the sauce and add more peppers according to taste. Add salt and pepper and serve.

Nutrition Facts : @context http, Calories 21, UnsaturatedFat 0 grams, Carbohydrate 5 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 240 milligrams, Sugar 3 grams