Salsa Cruda

[aging one]

Here is my recipe for salsa cruda, simply a chopped vegetable salsa. Most folks that have tried it like it and it easily keeps a week to 10 days in the fridge.

you will need.

6 medium tomatoes, in Thailand medium is not that big. Dont have to buy imported just make sure they are red and ripe

2 fairly large onions

2 Red Thai chilies the kind that are a little smaller and thinner than a jalapeno for mild. 3-4 for medium, and 5+ for hot. Do de seed the chilies unless you like really hot

1 medium bell pepper, red, yellow, or green up to you.

4 -6 big cloves of garlic (optional) I like them because the flavor comes out when you keep it in the fridge.

Enough Cilantro or Pok Chee to be 10-15 percent of your mixture. One very big head of it at least, two larges might be best. I dont eat cilantro at all except for salsa, and it is the KEY ingredient.

1 Can of 5 or 6 canned whole tomatoes. Believe it or not I use the Brook Brand. Chop them up, being careful to squeeze the juice out of the tomato back into the can before you chop it. They are really juicy. Watch out.

2 lemons or limes.

Salt 1-2 Tablespoons, now again I dont eat salt but its a tomatoes best friend and you can taste as you go.

Do chop small but course, the tinned tomatoes, and onions, the bell just a little smaller. The garlic and chiles should be cut and chopped into very small pieces. Dices and more.

The cilantro should also be sliced across a bunch held down and then chopped a bit.

Set a big pot to boil as you must par boil your tomatoes to get the skin off. Once the water is on a full boil plonk the tomatoes in. Let them go on a rolling boil for less than a minute. at 45 seconds start pulling them out. Get them cool fast and chop


The you add all this to a big pot or dish. Add the salt, and the juice of a couple of lemons. I put mine in the microwave for about 30 seconds on high until I hear the first hiss. Then remove with a kitchen towel. Pork with a tooth pick and use that hole to add the juice of two. No seeds.

Then really stir it up, I add about 3 ounces of the tomatoes juice that was left in the can as a binder. If you like it wetter add more.

Let sit for about 30 minutes refrigerated to let the salt work with the tomatoes. Then taste and add, heat, sour, sweet and whatever else you like.

Serve with tortillas chips, as a side dish at any meal, or put on a sandwich instead of mayo or ketchup.
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[aging one]

Hey this is simply the best Mexican Salsa you are going to find in Thailand. Guaranteed. Dont be put off by a funny name.

[Bogon]

^Come on AO. Where's the pics!!!!!!
I eat with my eyes and need to see this baby.
Oh. and for you Brits out there Cilantro or Pok Chee is corriander.

Thanks for the recipe.

[aging one]

Okay Bogon fair enough, here is a picture of Carnitas pork, guacamole, chili con carne, and the salsa,

[Bobcock]

Aging One

Sorry, I'm a bit forgetful, what day did you invite me for dinner?

[aging one]

Keep in touch, once it gets cool again I would like to have some of the guys over.

[Bogon]

^^^ Wish I never bloody asked for the pics now.
Made me hungry with not much in the fridge to work with. Oh well. Sure I can eat a peanut butter sarnie and stare at screen thinking of Mexican.

[Humbert]

Looks good amigo. Why do you use both fresh and canned tomatoes?

[aging one]

Because often the fresh are too hard and not quite ripe, the tinned ones tend to break up a bit more and make a nice "juice" . Seems to add to the consistency, and Pedro who gave me the recipe swears by it.