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Salsa Cruda

An easy salsa recipe from Taco Bill - South Melbourne voted Australia's Favourite Mexican/Latin American in the 2009 I Love FOOD Awards.



  • 1.

    Blanche and peel tomatoes (ie plunge into boiling water for 15 seconds, drain and peel).

  • 2.

    Finely dice tomatoes, capsicum and onion.

  • 3.

    Roughly chop cilantro leaves.

  • 4.

    Combine above ingredients.

  • 5.

    Add tomato puree and salt.

  • 6.

    Mix ingredients well to combine.

  • 7.

    Depending on how much juice is in the tomatoes, it may be necessary to add a little water to obtain the desired consistency.

  • 8.

    Optional: To make a hotter sauce add 1 Tbls Jalapeno Chiles.

  • 9.

    This salsa is best made the day before or at least a few hours before serving to allow the flavours to ‘mingle’.

  • 10.

    Cover and refrigerate until ready to use.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Rose are the best wines to pair with Salsa Cruda.


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