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Salsa Cruda

ethnic, sauces

2 ripe tomatoes; peeled, seeded, chopped
1 can 7 oz. diced green chilis
1 small onion; finely chopped
1 salt; to taste
1 fresh ground pepper
1 pinch sugar
1 tablespoon cilantro; fresh

Mix all ingredients except cilantro. Let stand for at least 1 hour until flavors mix. Add cilantro and serve as a cold garnish for cooked meats, poultry, tacos, and tostados. Makes 1 1/2 cups. Source: "Authentic Mexican Cooking" by Paula Holt and Helene Juarez :: MM by Sue Woodward

Yield: 1 servings

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