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Salsa Cruda

Salsa Cruda (La Times recipe image
This classic Salsa Cruda is a refreshing, no-cook dip that celebrates the natural sweetness of ripe tomatoes and the sharp bite of fresh jalapeños. Unlike cooked salsas, this version retains a bright, crisp texture and vivid color, making it perfect for summer gatherings or as a quick accompaniment to tacos and grilled fish. The combination of lime juice, cilantro, and a touch of salt balances the acidity and heat beautifully. ItâÂÂs incredibly simple to prepare, requiring just a food processor or a sharp knife, and comes together in minutes. Serve it immediately for the freshest flavor, or let it chill briefly to meld the ingredients. A staple for any home cook looking for an authentic, zesty condiment.
Cuisine:
Courses:
Difficulty: Beginner
Servings: 2
Calories: 36.8
Dietary: Gluten-free, Vegan, Vegetarian
Description
This classic Salsa Cruda is a refreshing, no-cook dip that celebrates the natural sweetness of ripe tomatoes and the sharp bite of fresh jalapeños. Unlike cooked salsas, this version retains a bright, crisp texture and vivid color, making it perfect for summer gatherings or as a quick accompaniment to tacos and grilled fish. The combination of lime juice, cilantro, and a touch of salt balances the acidity and heat beautifully. ItâÂÂs incredibly simple to prepare, requiring just a food processor or a sharp knife, and comes together in minutes. Serve it immediately for the freshest flavor, or let it chill briefly to meld the ingredients. A staple for any home cook looking for an authentic, zesty condiment.
Ingredients
  • 2 Medium Tomatoes, quartered
  • 1 Medium Onion, quartered
  • 2 Jalapeno Chiles, halved
Directions
  1. 1
    Remove seeds from the jalapeños if you prefer a milder salsa, then halve them lengthwise.
  2. 2
    Place the quartered tomatoes, onion, jalapeños, lime juice, salt, and chopped cilantro into the bowl of a food processor.
  3. 3
    Pulse the mixture several times until it reaches your desired consistency, being careful not to over-blend into a smooth puree.
  4. 4
    Alternatively, chop the tomatoes, onion, and jalapeños finely by hand and mix them in a bowl with the lime juice, salt, and cilantro.
  5. 5
    Taste and adjust seasoning with more salt or lime juice if needed before serving.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 36.8kcal
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 5.7mg1%
Total Carbohydrate 8.1g3%
Dietary Fiber 2.2g9%
Sugars 5.2g
Protein 1.4g3%

* 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: This salsa is best served fresh but can be stored in an airtight container in the refrigerator for 2 to 3 days. The flavors will meld and intensify slightly as it chills.

Ingredient Substitutions: You can use white onions or red onions depending on your preference for sharpness or color. Serrano peppers can replace jalapeños for a bit more heat.

Yield: This recipe makes approximately 2 cups of salsa.

Tip: For a smoother texture, blend longer. For a chunkier, traditional "pico" style, chop by hand. Ensure your tomatoes are ripe and juicy for the best flavor.

Keywords: salsa cruda, mexican salsa, fresh salsa, no cook dip, tomato salsa, jalapeno dip, cilantro lime, vegan recipe, vegetarian, chunky salsa, easy appetizer, taco topping, summer recipe, quick dip, healthy snack, raw salsa, homemade salsa, picante, fresh herbs
Read it online: https://www.chefs-mate.com/recipe/salsa-cruda-la-times/