Recipe - Salsa Cruda (Raw Or Fresh Salsa) (My Favorite)

3 md Large roma tomatos chopped
1 Clove garlic minced
1 teaspoon Fresh ground cumin
1 Ripe hab minced plus one
serrano minced
1 tablespoon Chopped cilantro (optional)
Salt to taste (I use about a
half teaspoon)
1 tablespoon Minced onion (optional)

I use a molcajete for this, a blender can be substituted, not quite the
same, but nevertheless it can be done. If you using a molcajete, first
grind the chile,garlic,cumin, and onion if used. The object being, to make
a paste, a bit like a thai paste at this point Add the tomato and grind to
a paste or (sauce?) depends on the tomatos you use.(at times I add a little
water, if it too thick) add salt and cilantro to taste.

I eat this with anything I can scoop it up with. corn tortillas deep fried
until crisp, flour tortilla torn, and made into handy little scoops, corn
chips, potato chips. It doesn't matter as long as I can get it to the old
face hole. Very tasty on a taco or over an egg in the morning. Wake you up
it will. This is best when fresh, don't keep it over a day in the frig.

Posted to CHILEHEADS DIGEST V4 #182 by Jose Cisneros jcisn@novagate.com
on Nov 03, 1997