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    You are in: Home / Recipes / Xochipilli's Salsa Cruda Recipe
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    Xochipilli's Salsa Cruda

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    45 mins

    0 mins

    Member #610488's Note:

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

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 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. 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. 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.

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    Nutritional Facts for Xochipilli's Salsa Cruda

    Serving Size: 1 (655 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 47.5
     
    Calories from Fat 3
    95%
    Total Fat 0.4 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 398.6 mg
    16%
    Total Carbohydrate 10.5 g
    3%
    Dietary Fiber 2.8 g
    11%
    Sugars 6.1 g
    24%
    Protein 2.0 g
    4%

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