Title: A Salsa Cruda (Raw or Fresh Salsa)
Categories: None
Yield: 1 Servings

3 md To lg. roma tomato chopped
1 cl Garlic; minced
1 ts Fresh ground cumin
1 Ripe hab; minced
1 Serrano; minced
1 tb Chopped cilantro; (optional)
Salt to taste
1 tb Minced onion; (optional)

I use a molcajete for this, a blender can be substituted, not quite the
same, but nevertheless it can be done.

If you using a molcajete, first grind the chile,garlic,cumin, and onion if
used. The object being, to make a paste, a bit like a thai paste at this
point Add the tomato and grind to a paste or (sauce?) depends on the
tomatos you use.(at times I add a little water, if it too thick) add salt
and cilantro to taste.

I eat this with anything I can scoop it up with. corn tortillas deep fried
until crisp, flour tortilla torn, and made into handy little scoops, corn
chips, potato chips. It doesn't matter as long as I can get it to the old
face hole. Very tasty on a taco or over an egg in the morning.

Wake you up it will.

This is best when fresh, don't keep it over a day in the frig.

From: Jose Cisneros FROM: Chile-Heads Digest & Mailing List

Posted to MM-Recipes Digest by "Rfm" on Aug 09, 98,
converted by MM_Buster v2.0l.