Clay's Kitchen : Salsa Recipes

Salsa Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Salsa Cruda

4 medium Tomatoes, about 1 ½ pounds
½ cup Onion, finely chopped
½ cup Celery, finely chopped
¼ cup Bell pepper, green, finely chopped
1 teaspoon Black Pepper
2 tablespoons jalapeño, chopped
2 tablespoons Red wine vinegar
1 teaspoon Mustard seed
1 teaspoon Coriander seed, crushed
1 teaspoon Salt

To peel tomatoes, dip them in boiling water for 30 seconds; plunge into cold water. Slip skins off; chop tomatoes. Combine chopped tomatoes with onions, celery, green bell pepper, olive or cooking oil, green chili peppers, vinegar, mustard seed, coriander seed, salt, and pepper. Cover; refrigerate several hours or overnight, stirring occasionally. Serve as a relish.

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