California-mex Salsa Cruda
From busmamawilliams 16 years ago
- - to make
- Serves 1
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.
Ingredients
- 3 large tomatoes; very finely diced shopping list
- 2 medium spanish onions; very finely diced shopping list
- 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) shopping list
- 1 bunch fresh cilantro; chopped finely shopping list
- 1/3 cup fresh lime or lemon juice shopping list
- 1/2 cup white vinegar shopping list
- 1 can tomato paste shopping list
- 1/2 teaspoon garlic powder shopping list
- 2 or 3 tomatillos ( if these are unavailable leave them out. salsa is just as good without them) shopping list
- 1/4 teaspoon mexican oregano; crushed (supermarket variety fine if you can't find mexican oregano) shopping list
- 1/2 teaspoon black pepper shopping list
- 1/4 teaspoon cumin powder shopping list
- 2 cans Herdez salsa casera shopping list
- salt to taste shopping list
How to make it
- 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.
People Who Like This Dish 2
- alaskanmom Wasilla, AK
- busmamawilliams Clifton, NJ
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