SALSA MEXICANA CRUDA (Mexican uncooked red tomato sauce, about 2 cups)
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2 pounds firm, ripe tomatoes, cut into ¼ inch dice (do not skin the tomatoes)
1 large, sweet onion, finely diced
3 serrano chiles, finely chopped (do not seed the chiles)
salt and pepper to taste
1 small bunch parsley, leaves and tender stems chopped
1 small bunch cilantro, leaves and tender stems chopped
- Mix the tomatoes, onion and chilies together in a bowl and season with salt and pepper. Add the parsley and cilantro and mix well. If mixture needs to be looser, add 1/3 cup water.
(Although salsa can be made up to three hours ahead of time, it is best made almost at the last minute. After a couple of hours it loses its crunch and its fresh color.)
adapted from Diana Kennedy, The Cuisines of Mexico, and David Tanis, A Platter of Figs