This Salsa Cruda is the ultimate celebration of summer produce. Unlike cooked sauces, this raw preparation preserves the bright, acidic tang of fresh tomatoes and the crisp texture of green onions. The addition of jalapeños and anahiem peppers provides a gentle, building heat, while a splash of lemon juice and olive oil ties the flavors together into a cohesive, refreshing sauce. It’s incredibly versatile—perfect for drizzling over grilled fish, mixing with rice, or serving alongside tortilla chips. This dish requires no cooking, just sharp knives and fresh ingredients, making it an effortless yet impressive addition to any casual gathering or weeknight dinner. The result is a light, herbaceous condiment that bursts with flavor.
Salsa Cruda (raw tomato sauce)
Description
This Salsa Cruda is the ultimate celebration of summer produce. Unlike cooked sauces, this raw preparation preserves the bright, acidic tang of fresh tomatoes and the crisp texture of green onions. The addition of jalapeños and anahiem peppers provides a gentle, building heat, while a splash of lemon juice and olive oil ties the flavors together into a cohesive, refreshing sauce. It’s incredibly versatile—perfect for drizzling over grilled fish, mixing with rice, or serving alongside tortilla chips. This dish requires no cooking, just sharp knives and fresh ingredients, making it an effortless yet impressive addition to any casual gathering or weeknight dinner. The result is a light, herbaceous condiment that bursts with flavor.Ingredients
Directions
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Wash and dry all vegetables. Chop the tomatoes, green onions, white onion, jalapeños, and anahiem peppers into small, uniform pieces.
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In a large mixing bowl, combine the chopped tomatoes, green onions, white onion, jalapeños, and anahiem peppers.
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Add the fresh cilantro leaves, olive oil, lemon juice, and a splash of Tabasco sauce to the bowl.
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Season generously with salt and pepper to taste. Toss gently to combine all ingredients evenly.
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Let the salsa sit for at least 15 minutes to allow the flavors to meld before serving.
Note
For a milder salsa, remove the seeds and ribs from the jalapeños before chopping.
Serve immediately for the freshest texture, or refrigerate for up to 2 days. The salsa will become more liquid as it sits.
If anahiem peppers are unavailable, serrano or poblano peppers can be used as substitutes.
