Salsa Cruda Recipes

CINCO DE MAYO SALSA CRUDA

Steps:

• Drain tomatoes in a strainer for 15 minutes.
• Combine tomatoes, onion, jalapeno pepper, serrano pepper, and garlic in a large bowl. Pour lime juice over the top. Stir in oregano, cayenne pepper, salt, sugar, mint, and cilantro. Refrigerate for 1 hour. Season with salt to taste.

SALSA CRUDA

Steps:

• Stir together all ingredients 5 or 10 minutes before serving. (If made too far in advance, the salsa will not stay crisp.)

SALSA CRUDA

Steps:

• In a bowl combine all ingredients.
• Place in refrigerator for up to 12 hours.
• This will infuse all the flavors.
• Serve with tortilla chips.

SALSA VERDE CRUDA (RAW TOMATILLO SALSA)

Steps:

• 1 Chop the chiles and garlic roughly, and place in a blender jar. Blitz until mostly chopped.
• 2 Cut the tomatillos in half and add to the blender jar with the water. Liquefy until the salsa transforms into a thick, chunky sauce.
• 3 Pour into a bowl and stir in the onion and cilantro. Taste and see if you like it as is, or if you'd prefer more acidity or salt. If so, add the lime juice and taste again. Then stir in the salt and taste one more time, adding more salt, if necessary. Top with the avocado, if using, just before serving.
• 4 Salsa (minus the avocado) keeps for about a week in a sealed container in the fridge.

GRILLED FLANK STEAK WITH SALSA CRUDA

Steps:

• Prepare the grill and let it burn down to medium coals. Core the tomatoes and cut an X through the skin on the bottom of each.
• In a bowl, toss the tomatoes, onion, bell pepper, and chiles with 1 to 2 tablespoons of the olive oil; season with salt and pepper. Secure the chilies with metal or soaked wooden skewers so they won't fall through the grill grate. Place the tomatoes on the grill, X-side down and away from direct heat, with the other vegetables. Cover the grill and cook, turning the onions, bell pepper and chiles to char evenly all over, until the tomatoes have softened but are still firm enough to stand on their own and the onions, bell pepper and chilies are blistered, about 15 minutes. Put the pepper and chiles in a bowl and cover to steam and loosen the skins. Let the tomatoes cool to room temperature. In a large, shallow bowl, combine 4 tablespoons olive oil, garlic, vinegar, oregano. Season with salt and pepper, to taste. Set aside.
• Peel the grilled vegetables. Cut the tomatoes in half horizontally and squeeze out the seeds into a sieve suspended over a bowl to catch the juices. Finely chop the onions and tomatoes. Return the tomato pulp and any juices from the chopping board to the bowl holding the tomato juices. Seed and chop the chiles. Cut the bell pepper into small dice. Mash the chiles and taste to determine their heat.
• Add all vegetables with garlic olive oil mixture. Mix well before topping pasta or flank steak.
• Season the flank steak with salt, pepper, and brush with 1 tablespoon of the olive oil. Grill, turning once, until done to your taste, about 10 minutes for rare meat (to cook indoors try a cast iron, skillet or bistecca pan). A minute before removing steak from the heat, top with oregano and Gorgonzola. Transfer to a cutting board, drizzle with another 1 tablespoon olive oil, and crumble the remaining 1/2 teaspoon oregano over the top. Let rest for about 5 minutes.
• Meanwhile, brush the bread on both sides with olive oil and season with salt and pepper. Grill the bread on both sides until brown and crunchy on the outside but still soft within.
• Carve the meat on the diagonal into thin slices and arrange on a platter or plates, on top of crusty bread. Top with about 1/4 cup of the Salsa Cruda, per slice of bread drizzled over each portion. Serve immediately.

FETTUCCINI WITH SALSA CRUDA AND FETA

Steps:

• Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
• In a medium bowl combine tomatoes, onion, basil, olives and black pepper.
• Toss the fettuccini with olive oil. Serve pasta topped with tomato mixture and feta cheese.

SALSA CRUDA / PICO DE GALLO

Steps:

• Core the tomatoes and squeeze the seeds out, chop finely.
• Mix all ingredients togethether.
• Let sit for 15 min for flavours to mix.
• Season with salt.
• Enjoy!