Best Bolivian Salsa Cruda Fresh Tomato And Onion Salsa Recipes

THE BEST FRESH TOMATO SALSA

Steps:

• Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.

TOMATO SALSA (SALSA CRUDA)

Steps:

• Set a large colander in a large bowl.
• Place the tomatoes in the colander and let them drain for 30 minutes.
• As the tomatoes drain, layer the jalapeno, onion, garlic, and cilantro on top.
• Shake the colander to drain off the excess tomato juice; discard the juice and wipe out the bowl.
• Transfer the contents of the colander to the now-empty bowl.
• Add the salt, pepper, and 2 teaspoons of the lime juice and toss to combine.
• Season with the minced jalapeno seeds, sugar, and additional lime juice to taste and serve.

SUMMER TOMATO-CORN SALSA CRUDA (RAW SAUCE) FOR PASTA

Steps:

• Crush garlic in garlic press or mortar and mash with salt to create a paste. Add the olive oil and mix well.
• Chop tomatoes in 1/2-inch cubes. Add them with juices to garlic mixture in large bowl.
• Use a small, sharp knife to cut the corn kernels from the cob. Add to the bowl.
• Finely chop basil and parsley. Add to bowl, along with lots of pepper. Add chopped jalapenos, if desired. Mix well, cover, and let stand at room temperature while cooking pasta. For the most flavor, let the sauce stand longer (1-3 hours), but do not refrigerate.
• Cook 1 pound of your favorite pasta, drain, and toss with sauce. Serve with freshly grated parmesan or your favorite cheese or cheese substitute, if desired (I don't think it needs any).

SALSA VERDE O ROJA CRUDA

Steps:

• If making salsa verde, blend tomatillos, avocado, onion, garlic, chile, cilantro, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a blender on medium-low speed until salsa is smooth. Taste and season with more salt if needed. (Do not blend on higher than medium speed or your salsa will be airy and taste like a smoothie.)
• If making salsa roja, blend tomatoes, onion, garlic, chile, cilantro, 1 Tbsp. lime juice, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a blender on medium-low speed until salsa is smooth. Taste and season with more salt and lime juice if needed.
• Do Ahead: Salsa can be made 2 days ahead. Transfer to an airtight container; cover and chill.

ULTIMATE TOMATO SALSA

Steps:

• Combine the tomatoes, red onion, garlic, white wine vinegar, lime juice and coriander in a bowl. Stir, then refrigerate until ready to serve.

SALSA CRUDA

Steps:

• In a bowl combine all ingredients.
• Place in refrigerator for up to 12 hours.
• This will infuse all the flavors.
• Serve with tortilla chips.

ONION AND TOMATO SALSA

Steps:

• Put onion, tomato, salt and chiles in a serving bowl. Mix to combine and let flavor meld for at least 10 minutes. Just before serving, stir in cilantro. Salsa is best if made fresh and used within an hour or two.

CINCO DE MAYO SALSA CRUDA

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.