Salsa cruda (Mexican table-sauce)

By Craig Claiborne and Pierre Franey

Total Time
15 minutes
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Ingredients

Yield:About three cups
  • 2cups drained canned tomatoes, preferably imported
  • ½cup finely chopped red onions
  • ¼cup finely chopped, loosely packed fresh coriander
  • 1 or 2drained canned jalapeno peppers
  • 1 or 2fresh whole jalapeno peppers
  • Salt to taste, if desired
  • ¼teaspoon freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

21 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 1 gram protein; 240 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

  1. Step 1

    Blend the tomatoes to a coarse paste in a food processor or electric blender. Pour into a mixing bowl.

  2. Step 2

    Add the red onions and coriander.

  3. Step 3

    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.

  4. Step 4

    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.

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Comments

Queta

This recipe is so old, from the time Mexican food used to be exotic and considered heavy. The New York Times should delete it. It is bad, wrong and old fashioned. Craig and Pierre made wonderful additions to the table. This is not one of them.

Queta

This recipe is so old, from the time Mexican food used to be exotic and considered heavy. The New York Times should delete it. It is bad, wrong and old fashioned. Craig and Pierre made wonderful additions to the table. This is not one of them.

Susan Bentson

In Mexico, Salsa Cruda is made with raw tomatoes, never canned.

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