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Uncooked Vegetable Sauce
(Salsa Cruda)
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| What You Need: |
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A 1-pound can tomatoes, drained and finely chopped
A 4-ounce can Mexican green chilies (not the jalapeno variety), stemmed, seeded and finely chopped
˝ cup finely chopped onions
1 tablespoon distilled white vinegar
1 teaspoon sugar
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| How To Cook: |
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1. Combine the tomatoes, chilies, onions, vinegar and sugar in a bowl and stir until well mixed. Taste for seasoning. Let the salsa cruda rest at room temperature for about 30 minutes before serving.
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2. Salsa cruda is a traditional accompaniment to all-day beans and may also be served with tacos or enchiladas.
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| Serving Size: about 2 cups |
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