Cinco de Mayo Salsa Cruda

12 Reviews 1 Pic
  • Prep

    20 m
  • Ready In

    35 m
Chef John
Recipe by  Chef John

“One word of warning: Make twice as much as you think you are going to need. This stuff is seriously addictive.”

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Ingredients

Adjust Servings

Original recipe yields 2 cups salsa

Directions

  1. Drain tomatoes in a strainer for 15 minutes.
  2. 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.

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Reviews (12)

Rate This Recipe
Macdog
12

Macdog

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 and tasting from there.

Nancy in Utah
11

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 taste!

Baking Nana
10

Baking Nana

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, for us, the mint is optional. I made this for Faceless Frenzy July 2012 - thanks for a good recipe to give a face too.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 48 cal
  • 2%
  • Fat
  • 0.5 g
  • < 1%
  • Carbs
  • 10.6 g
  • 3%
  • Protein
  • 2.1 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 691 mg
  • 28%

Based on a 2,000 calorie diet

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