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🦋 Cruda

Today I made a raw tomato salsa that came out pretty well. Here is the recipe:

Note: part of the target audience for this is Sylvia, who does not like spicy food, so there is only a little bit of heat in it from the garlic. Add spicy peppers according to taste.

Salsa Cruda

Spices: (all measurements extremely approximate)

• 1 tbsp. fennel seed
• 2 tbsp. cumin seed
• 1½ tsp. rock salt
• 3 cloves garlic

Vegetables:

• 2 large tomatoes
• 1 red onion
• 1 bunch cilantro

Wash vegetables; pluck leaves off of cilantro. Roast fennel and cumin until the seeds start to pop, i.e. about 2 or 3 min. over a high flame. Grind spices in a mortar; add and grind salt, then add the garlic and mash it all together. This is easier if you slice the garlic fairly thin first.

Dice the tomatoes and onion fairly small, and chop the coriander fine. Put all ingredients in a bowl with a pinch of salt, toss together.

This is ready to use right away but improves with an hour or two in the fridge.

posted afternoon of Saturday, July 4th, 2009
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