Salsa Cruda


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Use with chips, on omelets, with quesadillas or tostadas. This recipe comes from Chicago Botanic Gardens volunteer Jackie Silvers, and was distributed at the All About Peppers weekend.

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  • 2 cloves garlic
  • 1/2 med. onion
  • 2 jalapeno peppers, stemmed and seeded
  • 1 lg. tomato
  • 1 Tbs. salad oil
  • juice of 1 lime
  • salt and pepper (to taste)

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Chop the garlic, onion, peppers and tomatoes. Mix in the lime juice and salad oil. Add salt and pepper to taste. Store in the refrigerator for up to 2 days.

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