Best 8 Salsa Cruda Ii Recipes

Salsa Cruda is a refreshing and versatile dish that can be enjoyed as a dip, condiment, or even a light meal. It is traditionally made with fresh, raw ingredients, including tomatoes, onions, cilantro, and chiles, but there are many variations on the classic recipe.

This article includes three delicious recipes for Salsa Cruda:

* **Salsa Cruda I:** This is a classic salsa cruda recipe that is made with fresh tomatoes, onions, cilantro, and jalapeños. It is a simple and easy-to-make salsa that is perfect for any occasion.
* **Salsa Cruda II:** This recipe is a bit more complex than the first, but it is still easy to make. It includes a variety of ingredients, such as tomatoes, onions, cilantro, jalapeños, cucumbers, and avocados. This salsa is perfect for those who like a little bit of heat.
* **Salsa Cruda III:** This recipe is a creamy and flavorful salsa that is made with tomatoes, onions, cilantro, jalapeños, and sour cream. It is a perfect salsa for those who like a milder flavor.

All of the recipes in this article are easy to make and can be tailored to your own taste preferences. So get creative and experiment with different ingredients to find your perfect salsa cruda recipe.

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

Ingredients

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

SALSA CRUDA

Salsa Cruda image

Forget jarred salsa. This simple salsa cruda-a mixture of tomatoes, onions, chiles, and cilantro-tastes amazingly fresh and couldn't be an easier snack or appetizer.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes 4 cups

Number Of Ingredients 6

Ingredients

4 medium tomatoes, finely chopped
1/2 large white onion, finely chopped
2 serrano or jalapeno chiles, minced
3/4 cup chopped fresh cilantro
1 cup water
Coarse salt

Steps:

Stir together tomatoes, onion, chiles, cilantro, water, and 2 1/2 teaspoons salt. Season with more salt to taste.

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

Ingredients

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 CRUDA II

Salsa Cruda II image

Make and share this Salsa Cruda II recipe from Food.com.

Provided by Diana Adcock

Categories Sauces

Time 20m

Yield 3 1/2 cups

Number Of Ingredients 8

Ingredients

4 medium tomatoes, cored and halved
1 cup red onion, chopped fine
5 serrano chilies, seeded and chopped
2 cloves garlic, minced
3 teaspoons cilantro, chopped
2 teaspoons lime juice
1 teaspoon vegetable oil
1/2 teaspoon salt

Steps:

Broil the tomatoes until blackened.
Peel chop and puree for a few pulses in the blender.
Add with remaining ingredients in a large bowl and stir well.
Serve.

Nutrition Facts : Calories 62, Fat 1.6, SaturatedFat 0.2, Sodium 342, Carbohydrate 11.5, Fiber 2.7, Sugar 6.1, Protein 1.9

MEDITERRANEAN SUMMER PASTA WITH SALSA CRUDA

Mediterranean Summer Pasta with Salsa Cruda image

Provided by Melissa d'Arabian : Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/2 cup flavorful pitted olives, lightly chopped
2 ripe tomatoes, seeded and chopped
2 to 3 tablespoons chopped fresh mint
2 tablespoons capers
1 clove garlic, smashed
1 teaspoon red pepper flakes
1 teaspoon orange zest
1/3 cup olive oil
Kosher salt and freshly cracked pepper
12 ounces angel hair pasta
Parmesan, for grating

Steps:

In a large pasta serving bowl, mix together the olives, tomatoes, mint, capers, garlic, red pepper flakes, orange zest and olive oil. Season with salt and freshly cracked pepper. Stir and lightly press the ingredients with the back of the spoon to incorporate flavors. Let sit for at least 30 minutes, or up to a day.
Just before serving, cook the angel hair pasta in salted boiling water according to package instructions. Remove the garlic clove from the pasta sauce. Drain the pasta and while still steaming hot, place the pasta on top of the cold sauce. Let sit for a minute before tossing the pasta. Top with grated Parmesan and serve.

Nutrition Facts : Calories 542 calorie, Fat 25 grams, SaturatedFat 3 grams, Sodium 564 milligrams, Carbohydrate 66 grams, Fiber 3 grams, Protein 12 grams, Sugar 4 grams

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

Ingredients

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

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

Ingredients

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!

SALSA CRUDA

Salsa Cruda image

Provided by David Tanis

Categories easy, quick, condiments

Time 10m

Yield 2 cups

Number Of Ingredients 5

Ingredients

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

Tips:

Use fresh, ripe tomatoes. This will give your salsa the best flavor.
Choose the right type of tomatoes. Roma tomatoes are a good choice because they are meaty and have fewer seeds.
Remove the seeds from the tomatoes. This will help to prevent your salsa from being too watery.
Chop the tomatoes into small pieces. This will help them to release their flavor more easily.
Use a variety of colors of tomatoes. This will give your salsa a more vibrant appearance.
Add other vegetables to your salsa. Some popular additions include onions, peppers, and cilantro.
Season your salsa to taste. Add salt, pepper, and other spices until it reaches the desired flavor.
Let your salsa chill for at least 30 minutes before serving. This will allow the flavors to meld together.
Serve your salsa with chips, tacos, burritos, or other Mexican dishes.

Conclusion:

Salsa cruda is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. With its fresh, vibrant flavors, salsa cruda is a perfect way to brighten up any meal. Whether you are looking for a quick and easy snack or a flavorful addition to your next Mexican feast, salsa cruda is a great choice. So next time you are looking for a delicious and healthy way to add some flavor to your food, give salsa cruda a try. You won't be disappointed!