Salsa Cruda
Let’s make this quick, just like the recipe. Cruda translates to “crude” in English meaning unmilled, not refined nor processed. In salsas, the crudeness refers to the ingredients as they are raw and roughly chopped not blended like most other salsas. With that said, Salsa Cruda is assuredly more approachable than Sonoran Salsa but I find the latter quite satisfying. I truly love both. This delectable condiment sometimes goes by Pico De Gallo.
Salsa Cruda
- Organic Tomatoes (I use yellow because the acidity is lower)
- Organic Red Onions
- Organic Jalapeno or Serrano Peppers (Optional)
- Organic Cilantro
- Real Salt to taste
- Dash of Cumin to taste
Combine equal amount of tomatoes and onions. Add other ingredients to the mixture per your preference and serve. Top eggs, quesadillas, tostadas, tacos, burritos with Salsa Cruda or use for chips and salsa.
I LOVE this kind of salsa. Sometimes when I cut fresh veggies for salsa, they get too watery but this is perfect! Thanks for the tip about yellow tomatoes, too.
You’re so welcome Laura! I was taught to make this salsa by my friend Rosario who grew up in Mexico and is an excellent cook. It is really a beautiful expression of great Mexican food, culture and probably my favorite salsa.