Best 13 Salsa Cruda Recipes

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Salsa cruda, also known as salsa fresca or pico de gallo, is a refreshing and versatile condiment that adds a burst of flavor to various dishes. Originating in Mexico, this vibrant salsa is commonly served with tacos, burritos, nachos, and tostadas. In addition to its classic use as a topping, salsa cruda also shines as a dip for chips, a marinade for grilled meats, and a flavorful addition to salads and sandwiches. Its versatility makes it a popular choice among home cooks and restaurant chefs alike. This article presents a collection of salsa cruda recipes, each offering unique flavor variations and ingredient combinations to suit different preferences. From the traditional tomato-based salsa to those featuring roasted tomatillos, sweet corn, or tropical fruits, these recipes provide a delightful range of options to elevate your culinary creations.

Let's cook with our recipes!

CINCO DE MAYO SALSA CRUDA



Cinco de Mayo Salsa Cruda image

One word of warning: Make twice as much as you think you are going to need. This stuff is seriously addictive.

Provided by Chef John

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 35m

Yield 4

Number Of Ingredients 13

1 ½ pounds cherry or grape tomatoes, diced
½ cup finely diced onion
1 jalapeno chile peppers, seeded and minced
1 serrano chile pepper, seeded and minced
2 cloves garlic, minced
2 tablespoons lime juice
¼ teaspoon dried oregano
1 pinch cayenne pepper, or more to taste
1 teaspoon salt, or to taste
1 pinch white sugar
2 tablespoons minced fresh mint leaves
½ bunch fresh cilantro, chopped
salt to taste

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.

Nutrition Facts : Calories 47.6 calories, Carbohydrate 10.6 g, Fat 0.5 g, Fiber 2.8 g, Protein 2.1 g, SaturatedFat 0.1 g, Sodium 594.5 mg, Sugar 6 g

GRILLED FLANK STEAK WITH SALSA CRUDA



Grilled Flank Steak with Salsa Cruda image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 14

5 or 6 vine-ripened tomatoes
1 onion, sliced into thick rings
1 large red bell pepper
2 jalapeno chiles
6 to 7 tablespoons extra-virgin olive oil, plus extra for brushing bread
Gray salt and freshly ground pepper
3 tablespoons minced garlic
2 tablespoons balsamic vinegar
1 tablespoon finely chopped fresh oregano leaves
Gray salt and cracked black pepper
1 flank steak, about 1 pound
4 ounces Gorgonzola, crumbled
1 1/2 teaspoons dried oregano
4 large slices bread, cut from a good, crusty loaf

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.

FRESH GREEN SALSA (SALSA VERDE CRUDA)



Fresh Green Salsa (Salsa verde cruda) image

Provided by Roberto Santibañez

Categories     Sauce     Side     Low Fat     Kid-Friendly     Quick & Easy     Cinco de Mayo     Healthy     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes about 1 1/2 cups

Number Of Ingredients 6

1/2 pound tomatillos (5 or 6), husked, rinsed, and coarsely chopped
1/2 cup coarsely chopped cilantro
2 fresh jalapeño or serrano chiles, coarsely chopped (including seeds), or more to taste
1 large garlic clove, peeled
2 tablespoons chopped white onion
1 1/2 teaspoons kosher salt

Steps:

  • Put the tomatillos in a blender first, then add the remaining ingredients. Pulse a few times, then blend until the salsa is very smooth, at least 1 minute. Season to taste with additional chile and salt, and blend again.

SALSA CRUDA / PICO DE GALLO



Salsa Cruda / Pico De Gallo image

This receipe comes from the cookbook 'Salsa Cooking' which is an amazing cookbook. The salsa is as close to the real thing as I have tried outside of Mexico. This salsa is also the base for the Recipe #362332 The receipe calls for grilled tomatoes but I prefer fresh, cored tomatoes instead. I agree with Katzen's review about adding oil, if you are using recipe as a regular salsa there is no need to add oil. If using for the soup you do need the oil You can spice up the salsa by leaving some of the jalapeno seeds in

Provided by Deantini

Categories     Sauces

Time 20m

Yield 1 1/2 cup, 6 serving(s)

Number Of Ingredients 8

3 large tomatoes, cored and chopped finely
1/2 cup onion, finely chopped
2 garlic cloves, minced
2 fresh jalapeno peppers, seeded and minced
3 tablespoons cilantro, chopped finely
1 tablespoon olive oil, see note above (optional)
1 tablespoon lime juice, fresh
salt

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!

SEARED HALIBUT WITH SAUTEED SWISS CHARD AND SALSA CRUDA



Seared Halibut with Sauteed Swiss Chard and Salsa Cruda image

Provided by Anne Burrell

Time 20m

Yield 1 serving

Number Of Ingredients 20

Olive oil
1 clove garlic, smashed
Pinch crushed red pepper
1 slice bacon, cut into 1/2-inch lengths (lardons)
4 large Swiss chard leaves, stems removed and cut into 1/2-inch lengths, leaves cut into 1-inch lengths
1/4 cup chicken stock, divided
Salt
1 (6-ounce) halibut filet
1/2 cup Salsa Cruda, recipe follows
1/2 pound heirloom tomatoes (assorted colors preferred), stemmed, seeded and cut into 1/4-inch dice
1/4 small red onion, cut into 1/4-inch dice
1/2 small zucchini, green part only, cut into 1/4-inch dice
5 pitted Gaeta or kalamata olives, slivered
1 clove garlic, smashed and finely chopped
1 sprig fresh oregano, picked and leaves chopped
3 basil leaves, chiffonade
1 1/2 tablespoons red wine vinegar
Pinch crushed red pepper
1 1/2 tablespoons extra-virgin olive oil
Kosher salt

Steps:

  • Coat a saute pan with olive oil. Toss in the garlic clove, crushed red pepper, bacon, and a couple drops of olive oil. Bring the pan to a medium heat. When the garlic is golden and very aromatic, remove it and discard. When the bacon has become crispy, toss in the Swiss chard stems, half of the chicken stock, and season with salt. When the chicken stock has reduced, toss in the Swiss chard leaves and season with salt. Cook the leaves until they are just wilted, about 3 to 4 minutes.
  • Coat another saute pan with olive oil and bring to a high heat. Pat the halibut fillet dry with a paper towel and season with salt.
  • When the oil in the pan is very hot but not yet smoking, place the fish flesh side down and cook for 3 to 4 minutes. As the fish cooks it will turn from translucent to opaque. Turn the fish over and cook for another 3 to 4 minutes. When the fish is done it should be golden and firm but still moist.
  • Place the Swiss chard in the center of the serving plate. Lay the fish directly on top. Top the fish with the Salsa Cruda.
  • Combine all the ingredients in a large bowl. Season generously with salt. Taste to make sure it is delicious. Adjust seasonings if needed.

SALSA VERDE O ROJA CRUDA



Salsa Verde o Roja Cruda image

When tomatoes are at their best, we recommend making the salsa roja. During the rest of the year (even in winter), tomatillos still have plenty of flavor and can be your go-to salsa base.

Provided by Rick Martinez

Categories     Bon Appétit     Salsa     Sauce     Condiment/Spread     Tomatillo     Tomato     Cilantro     Avocado     Lime Juice     Onion     Blender     No-Cook     Raw     Vegetarian     Vegan     Dairy Free     Soy Free     Tree Nut Free     Peanut Free     Wheat/Gluten-Free     Quick & Easy

Yield Makes 2 cups

Number Of Ingredients 8

12 oz. tomatillos (about 8 medium), husks removed, rinsed, quartered, or 12 oz. tomatoes, cored, quartered
½ medium avocado (optional; for making salsa verde)
¼ medium white onion, coarsely chopped
1 garlic clove
1 serrano chile, coarsely chopped
¼ cup (packed) cilantro leaves with tender stems
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
1-2 Tbsp. fresh lime juice (optional; for making salsa roja)

Steps:

  • If making salsa verde, blend tomatillos, avocado, onion, garlic, chile, cilantro, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a blender on medium-low speed until salsa is smooth. Taste and season with more salt if needed. (Do not blend on higher than medium speed or your salsa will be airy and taste like a smoothie.)
  • If making salsa roja, blend tomatoes, onion, garlic, chile, cilantro, 1 Tbsp. lime juice, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a blender on medium-low speed until salsa is smooth. Taste and season with more salt and lime juice if needed.
  • Do Ahead: Salsa can be made 2 days ahead. Transfer to an airtight container; cover and chill.

MEXICAN SALSA CRUDA WITH AVOCADO (A RAW TOMATO SAUCE)



Mexican Salsa Cruda With Avocado (A Raw Tomato Sauce) image

Provided by Craig Claiborne And Pierre Franey

Categories     easy, condiments

Time 5m

Yield 2 1/2 cups

Number Of Ingredients 6

1 cup cubed fresh red ripe tomatoes
6 tablespoons chopped onions, preferably red
1/3 cup chopped fresh coriander
2 tablespoons finely chopped seeded jalapeno peppers
1 1/2 cups cubed avocado
1 tablespoon freshly squeezed lime juice

Steps:

  • Combine all the ingredients in a mixing bowl and blend well.

Nutrition Facts : @context http, Calories 84, UnsaturatedFat 5 grams, Carbohydrate 7 grams, Fat 7 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 6 milligrams, Sugar 2 grams

FETTUCCINI WITH SALSA CRUDA AND FETA



Fettuccini with Salsa Cruda and Feta image

A delicious summer pasta dish.

Provided by DONOGHUEJ

Categories     World Cuisine Recipes     European     Italian

Time 20m

Yield 6

Number Of Ingredients 8

1 pound fresh fettuccine pasta
5 ripe tomatoes, chopped
½ small red onion, chopped
1 cup chopped fresh basil
½ cup pitted kalamata olives, chopped
freshly ground black pepper to taste
2 tablespoons extra virgin olive oil
1 cup crumbled feta cheese

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.

Nutrition Facts : Calories 494.2 calories, Carbohydrate 71.3 g, Cholesterol 22.3 mg, Fat 17.3 g, Fiber 4.6 g, Protein 16.1 g, SaturatedFat 5.6 g, Sodium 933.2 mg, Sugar 3.8 g

SALSA CRUDA



Salsa Cruda image

Provided by David Tanis

Categories     easy, quick, condiments

Time 10m

Yield 2 cups

Number Of Ingredients 5

1 cup finely diced sweet white onion
1 cup finely diced firm tomatoes, drained
1 serrano chile, minced to lessen heat, remove the seeds first
1 tablespoon roughly chopped parsley
1 tablespoon roughly chopped cilantro

Steps:

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

Nutrition Facts : @context http, Calories 24, UnsaturatedFat 0 grams, Carbohydrate 5 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 4 milligrams, Sugar 3 grams

PICO DE GALLO (FRESH SALSA / SALSA CRUDA)



Pico de Gallo (Fresh Salsa / Salsa Cruda) image

Make and share this Pico de Gallo (Fresh Salsa / Salsa Cruda) recipe from Food.com.

Provided by MangiaMangia

Categories     Mexican

Time 30m

Yield 6 serving(s)

Number Of Ingredients 5

1 cup chopped onion
2 jalapeno peppers
8 whole fresh tomatoes (diced)
1 cup minced cilantro
1 lime, juice of

Steps:

  • Mix all ingredients together in large glass bowl.
  • Let stand covered in refrigerator for 2 hours to meld flavors.
  • Serve with all of your favorite dishes as a delicious vegetable side dish or garnish.

PICO DE GALLO (SALSA CRUDA, SALSA FRESCA)



Pico de Gallo (Salsa Cruda, Salsa Fresca) image

Pico de Gallo translates to "rooster's beak" in English (when you dip tortilla chips into it, your thumb and forefinger loosely resemble a pecking chicken or rooster!)So cute! I LOVE fresh pico de gallo in the summertime for snaking on with white corn chips, or with my favorite Mexican creation! Cool and refreshing with a kick!...

Provided by Kelly Williams

Categories     Vegetable Appetizers

Time 5m

Number Of Ingredients 8

3 large ripe summer tomatoes (or 6 romas)
1/2 cup sweet onion, chopped
1-3 jalapenos, for mild, medium or hot, or to taste
1/4 cup chopped fresh cilantro
3 Tbl. fresh lime juice
1 tsp. salt
1-2 cloves garlic, minced, to taste
1/4-1/2 tsp. pepper, to taste

Steps:

  • 1. Toss all ingredients in bowl to mix. Chop ingredients small, but not so small that the tomatoes are mushy. Chill and serve with chips or your favorite Mexican dish. Will keep in fridge for about 3 days.

BOLIVIAN SALSA CRUDA (FRESH TOMATO AND ONION SALSA)



Bolivian Salsa Cruda (Fresh Tomato and Onion Salsa) image

A simple, finely chopped salsa to eat with baked or grilled chicken, or on hamburgers. A generic recipe which varies from kitchen to kitchen, in the northern countries of South and Central America.

Provided by Zurie

Categories     Sauces

Time 15m

Yield 2 cups

Number Of Ingredients 7

1 cup onion, finely chopped (preferably sweet onion)
1 cup tomatoes, ripe, peeled, finely chopped
1 hot pepper, seeds removed, finely chopped ("locoto", and in Bolivia the whole pepper will be chopped up, but this is to taste)
1 tablespoon parsley, very finely chopped
1 teaspoon salt (to taste)
1 teaspoon black pepper, coarse-ground
1/2 tablespoon oil (virgin olive oil preferred)

Steps:

  • Mix all the ingredients, drizzling over the oil last.
  • If you like, add a squeeze of lemon juice and some finely chopped garlic.
  • The sauce improves in flavour if covered and left to stand for a while.

REALLY OLD-FASHIONED CHILI WITH SALSA CRUDA



Really Old-Fashioned Chili With Salsa Cruda image

Make and share this Really Old-Fashioned Chili With Salsa Cruda recipe from Food.com.

Provided by ratherbeswimmin

Categories     Beans

Time 9h20m

Yield 8-10 serving(s)

Number Of Ingredients 21

2 lbs ground sirloin
2 medium yellow onions, chopped
1 medium yellow bell peppers or 1 medium red bell pepper, seeded and chopped
3 garlic cloves, minced
2 (15 ounce) cans red kidney beans, rinsed and drained
2 (14 3/4 ounce) cans diced tomatoes with juice
1 (8 ounce) can tomato sauce
1 1/2 cups beef broth
2 tablespoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
salt, to tate
3 -4 large ripe tomatoes, finely diced
1 small red onion, finely diced
1 jalapeno pepper, seeded and minced
1/3 cup chopped fresh cilantro
1 lime, juice of
garlic powder
salt
shredded sharp cheddar cheese
sliced avocado

Steps:

  • In a large skillet over med-high heat, cook the ground sirloin, onion, bell pepper, and garlic until the meat is browned, breaking up any clumps; drain.
  • Transfer mixture to a slow cooker; add in the kidney beans, tomatoes, sauce, broth, chili powder, oregano, and cumin; stir to mix well.
  • Cover and cook on LOW for 8-9 hours, stirring occasionally.
  • Season with salt to taste during the last hour of cooking.
  • To make the salsa cruda: combine all the ingredients in a bowl; refrigerate until ready to serve; if you must make the salsa the night before, add the cilantro and lime juice at the last minute.
  • Serve the chili in bowls topped with salsa, cheese, and avocado slices.

Nutrition Facts : Calories 402.2, Fat 12.7, SaturatedFat 4.8, Cholesterol 73.7, Sodium 582.6, Carbohydrate 38.8, Fiber 11.9, Sugar 8.1, Protein 35.1

Tips:

  • Select the Freshest Ingredients: Use vine-ripened tomatoes, crisp onions, and cilantro for the best flavor.
  • Properly Dice the Ingredients: Ensure uniform dicing for even cooking and flavor distribution.
  • Use a Sharp Knife: A sharp knife makes clean cuts and prevents the ingredients from tearing.
  • Let the Salsa Rest: Allow the salsa to rest for at least 30 minutes before serving to let the flavors meld.
  • Adjust Seasoning to Taste: Taste the salsa and adjust the seasoning, adding more salt, lime juice, or cilantro as needed.
  • Serve with Your Favorite Dishes: Salsa cruda is a versatile condiment that pairs well with tacos, burritos, nachos, and grilled meats.

Conclusion:

Salsa cruda is a refreshing and flavorful condiment that adds a vibrant touch to many dishes. With a few simple ingredients and minimal preparation, you can create a delicious homemade salsa that is both healthy and delicious. Experiment with different ingredients and flavors to find your perfect salsa recipe. Whether you prefer a classic tomato-based salsa or a more unique combination, salsa cruda is a versatile and easy-to-make addition to your culinary repertoire. Enjoy the taste of fresh, homemade salsa and elevate your meals with its vibrant flavors.

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