Salsa cruda from Hot Links and Country Flavors: Sausages in American Regional Cooking (page 216) by Bruce Aidells and Denis Kelly

  • poblano chiles
  • jalapeño chiles
  • Show all ingredients...
  • Serves : 2 cups

  • EYB Comments

    Can substitute other hot green chiles or dried red chile for jalapeño chiles, other mild green chiles for Anaheim chiles and poblano chiles, and yellow onion for red onion.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Tortilla and chorizo pie (Chilequiles de chorizo); Huevos con chorizo; Southwest mixed grill: shrimp and marinated pork with orange-chile adobo; Robin's black bean chili

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute other hot green chiles or dried red chile for jalapeño chiles, other mild green chiles for Anaheim chiles and poblano chiles, and yellow onion for red onion.

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