Salsa cruda (la times)
Yield: 2 Servings
Ingredients:
- 2 Medium tomatoes quartered
- 1 Medium onion quartered
- 2 Jalapeno chiles halved - seeds removed optional
- 1 tb Lime or lemon juice
- 1/2 ts Salt
- 1 tb Chopped cilantro
Instructions:
optional Place tomatoes onion jalapenos lime juice salt and cilantro in bowl of food processor and pulse to desired consistency or chop by hand. Keeps refrigerated 2 to 3 days. Makes about 2 cups. Printed in the November 27 1992 issue of the Los Angeles Times.
