Salsa Cruda
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup finely diced sweet white onion
- 1cup finely diced firm tomatoes, drained
- 1serrano chile, minced to lessen heat, remove the seeds first
- 1tablespoon roughly chopped parsley
- 1tablespoon roughly chopped cilantro
Nutritional analysis per serving (4 servings)
24 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 1 gram protein; 4 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Stir together all ingredients 5 or 10 minutes before serving. (If made too far in advance, the salsa will not stay crisp.)
Private Notes
Comments
A squeeze or two of fresh lime juice improves salsa considerably.
You need to add salt and lime juice to bring the flavors together!
Great recipe. Didn’t add lime juice but you could tell it would have benefitted from just a squeeze of it.
Parsley doesn't belong in a Mexican salsa cruda. Up the cilantro. It's also common to add a little lime juice or white vinegar and salt; it adds zip.
Needs lime and salt! But delicious and easy.
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