Lunch: Salsa Cruda with Baked Garlic & Lime Pita Chips

Salsa cruda, or uncooked salsa, is one of the easiest appetizers and toppings to make. My recipe, while traditional in appearance, includes the uncommon addition of brown sugar. The slight touch of sweetness balances out the acidity of the tomatoes while

Ingredients

1 clove garlic
1/2 of a red onion, roughly chopped
1/2 of a jalapeño, seeded and roughly chopped
2 Tablespoons freshly squeezed lime juice
2 Tablespoons brown sugar
1/2 cup loosely packed cilantro
1/4 teaspoon kosher salt
4 plum tomatoes, seeded and quartered

Instructions

In a food processor or blender, pulse together the clove of garlic, red onion and jalpeño until finely chopped.
Add in the lime juice, brown sugar, cilantro and salt. Pulse several times but do not over blend.
Add in the quartered tomatoes and pulse until your desired consistency. For chunkier salsa, just blend long enough for the tomatoes to break down.

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