Salsa Cruda

Notes: If making up to 1 day ahead, cover and chill.
Makes about 4 cups


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3 fresh Anaheim chilies (9 oz. total)
3 firm-ripe tomatoes (1 1/2 lb. total)
2 green onions, ends trimmed, thinly sliced
2 cloves garlic, peeled, pressed or minced
2 tablespoons chopped fresh cilantro
1 to 3 tablespoons minced fresh serrano chilies (optional)
Salt and pepper


1. Rinse, stem, seed, and chop Anaheim chilies. Rinse, core, and chop tomatoes.

2. In a bowl, mix Anaheim chilies, tomatoes, onions, garlic, cilantro, and serrano chilies with salt and pepper to taste.

Nutritional analysis per tablespoon.

Created date

October 2003

Nutritional Information

Calories 3.5
Caloriesfromfat 0.0 %
Protein 0.1 g
Fat 0.0 g
Carbohydrate 0.8 g
Fiber 0.2 g
Sodium 1.2 mg