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Salsa Cruda

From Chef Diane Manteca


¼ cup red onion, finely chopped
2 garlic cloves, minced
2 – 3 Tbsp. extra-virgin olive oil
1½ lbs. fresh tomatoes (any variety) diced small
½ cup fresh basil, chopped
1 tsp. kosher salt or sea salt
½ tsp. freshly ground black pepper


Place all ingredients in a large bowl and toss until well mixed. Covers one pound of pasta.

For a Mexican version, replace the basil with ½ cup fresh chopped cilantro and add the juice of one small lime. Serve with tortilla chips.