Salsa Cruda (Fresh Salsa)
Description
This Salsa Cruda is a refreshing, uncooked condiment that highlights the bright acidity of tomatillos and the gentle heat of Anaheim chiles. Unlike traditional cooked salsas, this version retains a crisp, fresh texture, making it perfect for topping tacos, fish, or grilled meats. The combination of cilantro, lime juice, and a hint of cumin creates a balanced flavor profile that is both zesty and aromatic. It serves beautifully as a dip with tortilla chips or as a vibrant side dish. The flavors meld over time, so letting it rest before serving enhances the taste. It is an easy, vegan-friendly addition to any Mexican-inspired meal, offering a clean and lively crunch that cooked salsas cannot match.Ingredients
Directions
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Wash all produce thoroughly under cold water.
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Husk the tomatillos and rinse off the sticky residue; chop them into small pieces.
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Peel the tomatoes and chop them into small, uniform pieces.
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Seed and chop the Anaheim chiles, jalapeno pepper, and green onions.
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Finely mince the fresh cilantro.
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In a large glass jar or bowl with a tight-fitting lid, combine the chopped tomatoes, tomatillos, chiles, jalapeno, green onions, and cilantro.
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Add the ground cumin, fresh lime juice, sugar, black pepper, and salt to the jar.
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Seal the jar and shake vigorously to mix all ingredients evenly, or stir with a spoon if using a bowl.
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Let the salsa marinate at room temperature for at least one hour to allow the flavors to meld.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 9.0kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 2.5mg1%
- Total Carbohydrate 1.9g1%
- Dietary Fiber 0.6g3%
- Sugars 1.3g
- Protein 0.5g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store the salsa in an airtight container in the refrigerator for up to 2-3 weeks. The flavors will deepen as it sits.
Variations: For a milder salsa, omit the jalapeno or use only the Anaheim chiles without seeds. For extra heat, leave the seeds in the jalapeno.
Tip: If the salsa seems too acidic, add a little more sugar. If it is too bland, add a pinch more salt or a squeeze of lime.
Serving: Serve chilled or at room temperature with tortilla chips, tacos, burritos, or grilled fish.
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