Salsa cruda (Mexican table-sauce)


  • 2 cups drained canned tomatoes, preferably imported
  • ½ cup finely chopped red onions
  • ¼ cup finely chopped, loosely packed fresh coriander
  • 1 or 2 drained canned jalapeno peppers
  • 1 or 2 fresh whole jalapeno peppers
  • Salt to taste, if desired
  • ¼ teaspoon freshly ground black pepper
  • Nutritional Information
    • Nutritional analysis per serving (24 servings)

      4 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 38 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

About three cups


  1. Blend the tomatoes to a coarse paste in a food processor or electric blender. Pour into a mixing bowl.
  2. Add the red onions and coriander.
  3. Trim off the stem ends of the canned and fresh jalapeno peppers. Do not remove the seeds. Add the peppers to a food processor or electric blender.
  4. Blend the peppers until they are coarse-fine. Do not puree them to a paste. Add the peppers a little at a time to the tomato mixture. After each addition, taste the sauce and add more peppers according to taste. Add salt and pepper and serve.

15 minutes

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