Name: Bolivian Salsa Cruda (Fresh Tomato and Onion Salsa)
Prep time: 15 min
Total time: 15 min
Yield: 2 cups
Cuisine: Bolivian, South American
Ingredients: 1 cup onion, finely chopped (preferably sweet onion); 1 cup tomatoes, ripe, peeled, finely chopped; 1 hot pepper, seeds removed, finely chopped ("locoto", and in Bolivia the whole pepper will be chopped up, but this is to taste); 1 tablespoon parsley, very finely chopped; 1 teaspoon salt (to taste); 1 teaspoon black pepper, coarse-ground; 1/2 tablespoon oil (virgin olive oil preferred)

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Bolivian Salsa Cruda (Fresh Tomato and Onion Salsa)

At a Glance

Prep: 15 minutes
Total: 15 minutes
Servings: 2 cups

Dietary

Low Cholesterol
Vegan
Vegetarian

A simple, finely chopped salsa to eat with baked or grilled chicken, or on hamburgers. A generic recipe which varies from kitchen to kitchen, in the northern countries of South and Central America.

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Equipment

Knife, cutting board, mixing bowl, spoon

Ingredients

1 cup onion, finely chopped (preferably sweet onion)
1 cup tomatoes, ripe, peeled, finely chopped
1 hot pepper, seeds removed, finely chopped ("locoto", and in Bolivia the whole pepper will be chopped up, but this is to taste)
1 tablespoon parsley, very finely chopped
1 teaspoon salt (to taste)
1 teaspoon black pepper, coarse-ground
1/2 tablespoon oil (virgin olive oil preferred)

Instructions

Mix all the ingredients, drizzling over the oil last.
If you like, add a squeeze of lemon juice and some finely chopped garlic.
The sauce improves in flavour if covered and left to stand for a while.

Reviews, cook notes, and substitutions

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