Raw Sauce using Cherry tomatoes

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Raw Sauce

This quick and delicious recipe is just perfect for using those small garden or cherry tomatoes, especially during their season, when they’re juicy and really sweet. The combination of the peppers gives this raw sauce a great flavor. I like to use it on grilled meats, over eggs, or just on warm corn tortillas with queso fresco.

Mexican Food at home!

In Mexico, this salsa is commonly made by people living on the farms, where they grow these little tomatoes in their cornfields, along with zucchini and beans. Consequently, you will hardly find this salsa at restaurants in the big cities.

Every summer, I look forward to the time when these tomatoes and the small bird peppers appear at the Latin market. For me, it is a time to revive memories from my grandma’s farm in Pánuco, Veracruz. If you can’t find bird peppers, don’t worry, you can use any other fresh green pepper in your area, just make sure it is a little spicy. These small bird peppers are small but hot. Enjoy!

How to make Raw Sauce

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DIRECTIONS:

• Crush the pepper in you stone mortar first. This salsa has a coarse, chunky texture. (Please check the ingredients list below)
• Add the garlic and grind with the mortared stone.
• Add the tomatoes little bit little, and continue grinding. If needed, add a couple of tablespoons of water.
• Season with salt and serve in a bowl. Enjoy! It’s really easy!
  This salsa lasts just one day fresh in the fridge.

RAW SAUCE USING CHERRY TOMATOES

This quick and delicious recipe is just perfect for using those small garden or cherry tomatoes, especially during their season, when they’re juicy and really sweet. The combination of the peppers gives this raw sauce a great flavor.

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Course: Salsas

Cuisine: Mexican

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 16

Calories: 4kcal

Author: Mely Martínez - Mexico in my Kitchen

Ingredients

• 1 cup of cherry tomatoes*
• 1 Tablespoon of bird peppers**
• 1 small garlic clove
• Salt to taste
• A few cilantro leaves optional

Instructions

• Crush the pepper in you stone mortar (or blender) first. This salsa has a coarse, chunky texture.
• Add the garlic and grind with the mortared stone.
• Add the tomatoes little bit little, and continue grinding. If needed, add a couple of tablespoons of water.
• Season with salt and serve in a bowl. Enjoy! It’s really easy!
• This salsa lasts just one day fresh in the fridge.

Notes

• This recipe makes 1 cup of salsa
• Try to find small garden cherry tomatoes, those very small-multicolored tomatoes. If you can’t find any, then use regular cherry tomatoes. Grape tomatoes have a very hard skin and aren’t as sweet as cherry tomatoes.
• As mentioned above, you can substitute bird peppers with any other green pepper like Serrano or jalapeño. If using Serrano or jalapeño, dice them very finely.

Tried this recipe?Mention @Mexicoinmykitchen or tag #Mexicoinmykitchen!

Nutrition

Serving: 1tbps | Calories: 4kcal | Carbohydrates: 1g | Sodium: 1mg | Potassium: 37mg | Vitamin A: 5.8% | Vitamin C: 3% | Calcium: 0.1% | Iron: 0.7%

Raw Sauce

A curious note: these little tomatoes are known by different names depending on the region. Some of the names (a few translated to English) used for them in rural areas or small towns are: marble tomatoes, cornfield tomatoes, little tomatoes, field little tomatoes, cuatomate, jaltomate, and chiltalillo. Lately, however, they have been known as “Cherry tomatoes” in larger cities.

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