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Salsa: Salsa Cruda

Source of Recipe

L. A. Times 11/27/92


List of 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, optional



Recipe

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.
YIELD: About 2 cups