Saturday, November 29, 2014

Salsa Cruda

I made salsa cruda on Wednesday night when Bob made an extremely delicious pork taco dish out of a single pork chop. This is definitely a recipe enhanced by the existence of the Cuisinart. Saves all that fine chopping. It took all of five minutes. Do not, by the way, put whole vegetables into the Cuisinart. Chop them roughly, even the garlic clove.
I used jalapeno peppers from our garden instead of the canned chilies. I also suggest a whole teaspoon of ground coriander and a large pinch, maybe a teaspoon worth of pinch of oregano.
One must be judicious in the use of the Cuisinart. Don't buzz too much, or you wind up with soup. I was trying for a more textured salsa.  It worked out well.
The editors of this cookbook, if they existed at all, translated Salsa Cruda into Cold Crude Sauce. Cruda means raw, dimwits. Couldn't you have gotten a Spanish English dictionary and learned that for yourselves?

Salsa Cruda

1 onion, finely minced (See introduction.)
1 clove garlic, finely minced
2 ripe tomatoes, or two cups Italian plum tomatoes chopped
1 four ounce can whole medium-hot green chilies, chopped
or 1 jalapeno pepper, roughly chopped
1/2 teaspoon ground coriander
pinch of oregano
salt to taste
cider vinegar or olive oil to taste

Combine all ingredients and refrigerate until ready to use serve with meat or poultry, or do as they do in Guadalajara and spread it on a tortilla, roll up the tortilla and eat as a snack or something to round out the meal. Makes about three cups.

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