Xochipilli's Salsa Cruda

1. 1

   Core each tomato.

2. 2

   Cut each cored tomato in half through the equator.

3. 3

   Cut each half into 3/8 inch thick slices.

4. 4

   Stack two slices, cut them into 3/8-inch strips, then into 3/8-inch dice.

5. 5

   Repeat until finished.

6. 6

   Set large colander in large bowl.

7. 7

   Place tomatoes in colander and let drain 30 minutes.

8. 8

   As tomatoes drain, layer jalapeno, onion, garlic, and cilantro on top.

9. 9

   Shake colander to drain off excess tomato juice.

10. 10

    Discard juice; wipe out bowl.

11. 11

    Transfer contents of colander to now-empty bowl.

12. 12

    Add salt, pepper, and 2 teaspoons lime juice; toss to combine.

13. 13

    Taste and add minced jalapeno seeds, sugar, and additional lime juice to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.