Xochipilli's Salsa Cruda

Be the first to review
READY IN: 45mins
Recipe by Member #610488

This recipe is from a local Mexican Restaurant near my home town.

Ingredients Nutrition


  1. Core each tomato. Cut each cored tomato in half through the equator. Cut each half into 3/8 inch thick slices. Stack two slices, cut them into 3/8-inch strips, then into 3/8-inch dice. Repeat until finished.
  2. Set large colander in large bowl. Place tomatoes in colander and let drain 30 minutes. As tomatoes drain, layer jalapeno, onion, garlic, and cilantro on top. Shake colander to drain off excess tomato juice. Discard juice; wipe out bowl.
  3. Transfer contents of colander to now-empty bowl. Add salt, pepper, and 2 teaspoons lime juice; toss to combine. Taste and add minced jalapeno seeds, sugar, and additional lime juice to taste.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a