Salsa Cruda

Serves 2 cups


1 small red bell pepper, seeded and cut into small chunks

4 medium ripe tomatoes, seeded and cut into chunks

1 small Bermuda onion, coarsely chopped

1 large dill pickle, cut into chunks

1 to 2 pickled jalapeño peppers, seeded and coarsely chopped

2 tablespoons chopped fresh cilantro

2 tablespoons lime juice

1/2 teaspoon ground cumin

1/2 cup cooked whole kernel corn



Combine red pepper, tomatoes, onion, dill pickle and jalapeño pepper in bowl of food processor. Pulse on and off until vegetables are chopped into about 1/4-inch pieces. Transfer mixture to a bowl. Stir in cilantro, lime juice, cumin and corn. Add salt to taste.

Serve with crisp nacho chips and your guests will say olé!

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