Fresh Tomato Salsa (Salsa Cruda)
Description
This is the bold, zippy version of salsa cruda that graces so many Mexican and Southwestern tables. Featuring six chili peppers, radish, garlic, and herbs, it’s fresh, chunky, and just the right amount of fiery. Use it as a topping for tacos, grilled meats, or spooned over rice and beans.
Ingredients
Instructions
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Prep the produce
Coarsely chop chili peppers, radishes, garlic, scallions, tomatoes, and cilantro using a chef’s knife or food processor.
Avoid over-processing. Salsa should be chunky, not mushy.
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Mix it up
Transfer chopped vegetables to a mixing bowl. Add salt, tomato paste, and ½ cup water. Stir to combine.
Add more water if tomatoes are firm or dry.
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Taste and adjust
Adjust salt and heat to taste. Add additional water if desired for a saucier consistency.
Blended food processor version is shown
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Chill or serve
Serve immediately or store in the fridge for up to 7 days.
Storage & Uses
This salsa only gets better as it sits. Spoon it over grilled chicken, tuck into tacos, or mix into quinoa bowls. For longer storage, freeze in silicone trays and thaw as needed.