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Salsa Cruda (La Times) Recipe
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2 Medium tomatoes, quartered 1 Medium onion, quartered 2 Jalapeno chiles, halved - seeds removed, optional 1 tb Lime or lemon juice 1/2 ts Salt 1 tb Chopped cilantro, optional Place tomatoes, onion, jalapenos, lime juice, salt and cilantro in bowl of food processor and pulse to desired consistency or chop by hand. Keeps refrigerated 2 to 3 days. Makes about 2 cups. Printed in the November 27, 1992, issue of the Los Angeles Times.
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