Cinco de Mayo Salsa Cruda recipe
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- 1 ½ pounds cherry or grape tomatoes, diced ½ cup finely diced onion 1 jalapeno chile peppers, seeded and minced 1 serrano chile pepper, seeded and minced 2 cloves garlic, minced 2 tablespoons lime juice ¼ teaspoon dried oregano 1 pinch cayenne pepper, or more to taste 1 teaspoon salt, or to taste 1 pinch white sugar 2 tablespoons minced fresh mint leaves ½ bunch fresh cilantro, chopped salt to taste
Nutrition Info
- 47.6 caloriescarbohydrate: 10.6 gcholesterol: : -fat: 0.5 gfiber: 2.8 gprotein: 2.1 gsaturatedFat: 0.1 gservingSize: -sodium: 594.5 mgsugar: 6 gtransFat: : -unsaturatedFat: : -
Directions Cinco de Mayo Salsa Cruda
Directions
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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.