Recipe

California-mex Salsa Cruda Recipe

	Busmamawilliams / All my dishes 1 year, 11 months ago I have hidden this recipe away for many years & would only give it to my family, as I was told many times that I should market it. Since I don't plan to do that, it's time to share it! It's a really, really good California-style salsa. Prep:3040m Servings:1	Busmamawill
	lots of chopping no cooking

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Ingredients

3 large tomatoes; very finely diced

2 medium spanish onions; very finely diced

4 to 7 fresh green chiles (jalapeno or serrano); seeded & finely minced (add as many or as few as you like, depending on how hot you like your salsa)

1 bunch fresh cilantro; chopped finely

1/3 cup fresh lime or lemon juice

1/2 cup white vinegar

1 can tomato paste

1/2 teaspoon garlic powder

2 or 3 tomatillos ( if these are unavailable leave them out. Salsa is just as good without them)

1/4 teaspoon mexican oregano; crushed (supermarket variety fine if you can't find mexican oregano)

1/2 teaspoon black pepper

1/4 teaspoon cumin powder

2 cans Herdez salsa casera

salt to taste

Directions

Put the tomatillos, chopped coarsely, in blender jar along with the lime juice & blend until smooth, then pour this into a very large mixing bowl.In a small bowl put tomato paste & the white vinegar & beat with a wire whisk until smooth. Add this along with all remaining ingredients to the mixing bowl. Mix very well. Taste & if vinegar is too strong add a little water (1/8 to 1/4 cup). Don't get salsa too watery, though. Put in smaller container(s).

This salsa is best if left in fridge overnight or for at least 4 hours. Must be refrigerated & will remain fresh for about a week.

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Comments

squirrel_nut 1 year, 4 months ago said:
Herdez salsa casera! very nice. use those little cans of magic in a number of my recipes.
this combo looks fantastic, thanks

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