Cinco de Mayo Salsa Cruda11 Reviews
- Prep: 20 min
- Ready In: 35 min
“One word of warning: Make twice as much as you think you are going to need. This stuff is seriously addictive.” - by Chef John
Original recipe yields 2 cups salsa
- 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.
Amount Per Serving (4 total)
- 48 cal
- 0.5 g
- < 1%
- 10.6 g
Based on a 2,000 calorie diet
Reviews (11)Rate This Recipe
"Really delicious! Will definitely be making this for bbq's this summer. However, I will be reducing the salt. A little too salty for my taste when 1 tsp is used. I would recommend using half a tsp..." See more and tasting from there."
Nancy in Utah
"Fabulous! I substituted 3 medium sized tomatoes from the garden rather than the cherry tomatoes and followed the rest of the recipe and it was excellent! Don't delete the mint! It gives it a fresher t..." See moreaste!"
"An excellent fresh salsa. If you have good summer tomatoes you don't have to use cherry tomatoes. The mint is a different addition for me. I liked it - hubby didn't like it as much so I would say, ..." See morefor us, the mint is optional. I made this for Faceless Frenzy July 2012 - thanks for a good recipe to give a face too."
Fresh California Salsa
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