Salsa Cruda (La Times)

Salsa cruda means “raw sauce," and that’s exactly what this is: fresh tomatoes, onion, jalapenos, lime juice, and cilantro pulsed in a food processor or chopped by hand. No cooking, no canning, no fuss. Ten minutes from cutting board to chips.

The food processor gives you control over the texture. A few quick pulses make a chunky salsa with distinct pieces. More pulses blend it smoother for a restaurant-style consistency. Hand chopping takes longer but gives you the most control over each ingredient’s size.

Removing the jalapeno seeds is optional but makes a big difference in heat level. The seeds and white membranes carry most of the capsaicin. Leave them in for serious heat, remove them for a milder salsa that lets the tomato and lime flavors come through.

Pro Tips

• Use ripe, in-season tomatoes for the best flavor. Winter tomatoes make watery, bland salsa no matter what you do.
• Let the salsa sit for 30 minutes before serving. The salt draws juice from the tomatoes and the flavors meld together.
• Taste and adjust the lime juice and salt before serving. Tomato acidity varies and you may need more of either.
• This keeps 2-3 days in the fridge but tastes best the day it’s made.

Variations

• Char the tomatoes and jalapenos under a broiler before chopping for a smoky, roasted salsa.
• Add a clove of raw garlic for a sharper, more pungent kick.
• Swap jalapenos for serrano peppers for a hotter, brighter heat.