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Salsa Cruda

Salsa Cruda

Salsa cruda tastes best drizzled atop some kind of meat-based antojitos or entrées (such as carnitas), or at least a dish with very robust, “meaty” vegetables, like grilled portobello or king oyster mushrooms. It's a little too raw-tasting to eat on its own with chips.


  • 7 medium tomatillos, husked, rinsed
  • 1–2 jalapeños, coarsely chopped
  • ¼ bunch cilantro leaves with tender stems

Recipe Preparation

  • Pulse tomatillos, jalapeños, garlic, cilantro, and a generous pinch of salt in a food processor until well blended but the salsa still has a slightly chunky texture. Taste and adjust seasoning as desired.

Recipe by Reprinted with permission from Nopalito copyright 2017 by Gonzalo Guzman with Stacy Adimando. Published by Ten Speed Press, an imprint of Penguin Random House LLC.Reviews SectionThis recipe makes Cinco de mayo the best day of the year in my family.kittycats24Pennsylvania05/05/20

Salsa cruda

We all know that throwing a party can be hectic, especially when it’s on a busy holiday. But you don’t have to sacrifice the entire weekend to pull it off.

With a little planning, the whole thing can be a breeze, involving just a couple of chores a day. The secret is making a good list.

The first thing I do when I’m planning a party is write out the menu and put it in a spot where it’s easy to refer to, usually on the fridge door.

Your goal should be to do as much as possible before the party.

To make the process more manageable, spread the preparation over two or three days. Begin by looking at the recipes to see what can be done ahead, then write it out: three days before, two days before, up to the day of the party.

First, plan to do all of your shopping two or three days ahead. This gives you plenty of time to check your staples, put all the groceries away and clean the vegetables and store them in the fridge to crisp. You even have time to get rid of all those plastic bags.

Next, look over your recipes and see what you can prepare ahead.

Some things should be done in advance because they’ll store well or even improve with time. The Corn and Black Bean Salad is a good example. It tastes better the second and even third day because the flavors have a chance to meld. Just make sure it is tightly covered and refrigerated the whole time.

Other things are done in advance because you don’t want to bother doing them at the last minute. I always fry the tortilla chips a day ahead because I don’t like the smell of frying in the house on the day of the party. Store the fried chips in a brown paper bag so they will stay crisp.

On the other hand, some things must be done at the last minute. The Chipotle Guacamole for the stuffed mushrooms will discolor if you fix it the day before. You can safely prepare it the morning of the party as long as you seal it very tightly--that and the acidity from the lemon juice will keep it a bright green.

And you wouldn’t want to heat the Queso Fundido too far in advance because the cheese will harden if it cools. Do that at the very last minute--five minutes before you’re ready to begin to serve it.

Once the party begins, don’t be shy about asking people to help. Most people are willing to pitch in and make the drinks or man the grill.

After guests begin their drinks and appetizers, the steak can be put on the grill. Flank steak is best cooked to rare or medium rare longer cooking will toughen the meat. Use tongs to turn the meat a fork will poke holes in the steak and allow the juices to escape. Let the steak stand 10 minutes before carving to allow the juices to settle so you will not lose them during slicing. One of the secrets of a tender flank steak is to slice it diagonally across the grain into very thin slices.

Warm the tortillas on the grill to really give them a smoky flavor. Ask someone at the party to handle this so you won’t be tied up at the grill. Serve the salsa and the tray of prepared vegetables along with the tortillas and flank steak.

When it’s time for dessert, put scoops of vanilla ice cream in an iced bowl and serve the toasted pound cake and macerated fruit alongside.

One more item for your list: Don’t forget to sit back and enjoy the fireworks.


Amazing with tons of flavor and can be spiced up with additional peppers. This will surely top my fish tacos perfectly tonight!

Yum! Great with jalapeños! Super on rice or tacos or just to dip!

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How to Make Italian Salsa Cruda

This Italian Salsa Cruda recipe is easy to throw together and offers a lot of fresh flavors from the ripe tomatoes, peppers, and fresh Italian herbs. Simply chop and combine with garlic, extra virgin olive oil, a bit of red wine vinegar, and salt and pepper.

Let the salsa cruda sit out at room temperature for a least an hour after mixing. The vegetables will macerate and soften, and the flavors will mingle into a delicious raw salsa.

Quick Fresh Tomatillo Salsa Recipe

Some foods have the magic of reviving memories. A taste of that particular dish and you are reminded of a specific time, place, person, or season in your life. This Fresh Tomatillo Salsa takes me to the Mexican State of Hidalgo, on a cold morning when we were traveling from Mexico City on our way to Tampico.

We had just passed by the Teotihuacan Pyramids and were entering Hidalgo when we saw a small road-side stand selling Lamb Barbacoa, and decided to stop by to have some breakfast. An old couple was just setting up all their cooking tools to start the day. While we waited for our food, I asked the old woman about the green salsa in the molcajete. “It’s Salsa Cruda with Xoconostle”, she said, pointing to the large cactus patch to the right of the road. Xoconostle is very similar to the “prickly pear” cactus, but, unfortunately, is not easy to find here in the US. Even though it doesn’t have Xoconostle, every time I make this salsa, it reminds me of that old lady selling lamb barbacoa on the roadside that cold morning, and how before we finished our breakfast, she gave me a large parcel wrapped with newspaper. When I opened, it had a Xoconostle plant. “Now, you can have your own Xoconostles”, she said.

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Mediterranean Diet Recipe – Salsa di Pomodora Cruda

I bought beautifully ripe, locally grown, on the vine tomatoes for .99 cents a pound yesterday, so this is a Mediterranean Diet recipe anyone can afford. It’s also so easy to make you’ll scratch your head and ask why you’ve never tried it before.

As we discussed in a previous blog the most recent scientific consensus is that the Mediterranean diet, full of fresh vegetables, fruit, grains and olive oil, can greatly reduce the risk of disease and lead to a longer, healthier life.

Also, Pasta itself is an essential part of the Mediterranean diet. A recent analysis of The Mediterranean Diet, using the NHS as a basis, concluded that it reduced the risk of heart attack almost 30% and strokes by 13% as compared to conventional diets. Furthermore, study participants whose diets most closely matched the Mediterranean diet, that includes Pasta, were typically very healthy. And had a 39% reduction in combined coronary heart disease and stroke mortality. That’s compared to women whose diets least matched it. Teresa T. Fung, Sc.D., lead author of the Mediterranean diet study and associate professor at Simmons College and adjunct associate professor in nutrition at Harvard was quoted: “Those are dramatic results. We found that women whose diets look like the Mediterranean diet are not only less likely to die from heart disease and stroke, but they are less likely to have those diseases.”

Salsa di Pomodoro Cruda / Raw Tomato Sauce is the perfect combination of those elements, and completely uncooked. This particular version is a sublimely delicious Mediterranean diet concoction.

We would make a Salsa Cruda or Raw Sauce, in some shape or form, almost every day during tomato season when I was growing up. There are dozens of variations of this raw, heavenly Mediterranean diet mixture. The one described below is one of my favorites.

My father farmed many acres of specialty vegetables, including a half dozen varieties of both heirloom and hybrid trellis tomatoes. My hands would be so green by the first week in September from tending tomato vines and picking and packing tomatoes all summer that I would be embarrassed to go back to school each fall.

Don’t blink while you’re reading or you’ll miss it. Here’s how easy this Mediterranean diet recipe is.

Salsa di Pomodoro Cruda – Raw Fresh Tomato Sauce – serves 4

  • Ripe Tomatoes – 4 large chopped into small cubes with juices and skin
  • Garlic – 4 or 5 medium cloves chopped extra fine
  • Basil – two large handfuls of basil leaves, no stems, chopped VERY fine
  • Olive Oil – 8 tablespoons of Extra Virgin, preferably a nice dark green oil
  • Sea Salt – 1 tablespoon or to taste
  • Black Pepper – 1 to 2 tablespoon extra coarsely ground
  • Pecorino Romano Cheese – 8 heaping tablespoons, grated
  • Spaghetti or Macaroni – 1 lb.

Mix all of these ingredients (except for the pasta, naturally – just checking to see if you’re paying attention) into a large high sided bowl and allow them to marinate while you cook your pasta.

Stir the mixture well so that the tomatoes begin to macerate and watch to see if it thickens. If it doesn’t, add a bit more olive oil at a time until it does. A shallow dish will not do for this.

Cook your pasta, until it is extra firm, in well salted water. The second it is done, drain it well, and throw it into the raw tomato mixture. Then stir or toss like you would a salad, making sure every bit of pasta is covered with the mixture.

Serve immediately with an additional dusting of Pecorino Romano cheese if you like. An extra cold, sparkling white wine goes perfectly with this dish.

Garden Fresh Salsa

First up is the classic, chunky pico de gallo full of diced tomatoes, peppers, onions and garlic. If you'd like to add other ingredients like corn, black beans, (or sweet bell peppers as I did here), pico de gallo is the version you'll want to use for those additions.

Next is a restaurant-style salsa cruda where the same tomatoes, peppers, onions and garlic have been whirred in a food processor to a much smoother consistency. This is the salsa to keep 'pure' with only tomatoes, onions, and hot peppers - and spicy if you like it that way. Since we do like ti hot, I always leave the seeds and the membranes of jalapeño peppers before adding to the food processor.

Note: 'salsa cruda' simply means a raw, uncooked sauce that can be any texture. Some recipes leave it chunkier, but I wanted to differentiate it from the pico de gallo and we are mostly served it smooth in restaurants, so that's why I call the smoother salsa 'cruda.'

Can you make both these fresh salsa variations at the same time?

I will often make both these salsas together because they use almost the same ingredients and it's easy to do - half the lime for one, the other half for the other, and so on.

Here's where I probably should confess that I'm not a cilantro fan - I think it overtakes the other flavors in salsas most of the time. I usually use Italian parsley and I like the fresh flavor it adds that only enhances the other flavors. I don't mind a bit of cilantro, just not overkill.

Like always in making your own real food, the choice is yours on how much an ingredient to add or whether to add it at all!

While I've made versions of these fresh salsas for years, dealing with the large amounts of juice from ripe tomatoes has always been an issue (a little tomato in your liquid, maybe?), so I added a draining step to the recipe that I adapted after reading about it in Cook's Country.

It's not crucial, so you can choose to skip that step, but it does make using the salsas with finger foods like tacos much easier, since it cuts down on the extra liquid that tends to run down your arm and pool on your plate.

Oh, and our favorite way to eat these salsas is with 10 Minute Baked Tortilla Chips to put all the emphasis on those garden fresh flavors - yum!

Recipe Summary

  • 2 pounds tomatoes
  • 4 Anaheim chiles (3/4 pound)
  • 1/4 cup extra-virgin olive oil, plus more for rubbing
  • 2 garlic cloves, minced
  • Kosher salt and freshly ground pepper
  • 12 ounces dried linguine
  • 12 basil leaves, torn into pieces
  • Freshly grated Parmigiano-Reggiano cheese, for serving

Bring a large pot of water to a boil. Fill a bowl with ice water. Using a sharp knife, score a shallow X on the bottom of each tomato. Blanch the tomatoes in the boiling water just until their skins begin to loosen, about 10 seconds. Transfer the tomatoes to the ice water. Peel the tomatoes and halve them lengthwise. Set a strainer over a large bowl. Pry out the tomato pulp and seeds, pressing the pulp through the strainer to extract as much juice as possible. Discard the seeds. Coarsely chop the tomatoes and add them to the bowl with the juices.

Rub the chiles lightly with olive oil and roast them directly over a gas flame or under a broiler, turning frequently, until lightly charred all over. Transfer the chiles to a bowl, cover with plastic wrap and let cool slightly.

Peel and finely chop the chiles. Add them to the tomatoes along with the garlic, the 1/4 cup of olive oil and a generous pinch each of salt and pepper. Let stand for 1 hour.

In a large pot of boiling salted water, cook the linguine until al dente. Drain the pasta well and transfer it to the bowl with the tomatoes. Add the basil and toss well. Serve right away, passing the cheese at the table.

Watch the video: Gloria Estefan - Conga. Salsa Dance Choreography by Daniel Rosas (January 2022).