St. Patrick’s Day Recipe: Rainbow Salsa Cruda
The Irish leprechaun’s secret hiding place for his pot of gold is said to be at the end of a rainbow, and though it’s often sought after, nearly impossible to reach. With a variety of vibrant colors and a fresh, delicious taste, you’ll consider this Rainbow Salsa Cruda your very own pot of gold – and well within reach!
Rainbow Salsa Cruda
by Executive Chef Bill Wavrin
Yield: 12 cups
Ingredients:
6 medium tomatoes, small chop
4 Yellow tomatoes, small chop
1cup finely chopped red onion
4 scallions finely chopped
¼ cup fresh cilantro finely chopped
3 tablespoons oregano finely chopped
1 teaspoon fresh garlic minced
1 jalapeño, finely chopped
2 tablespoons lime juice
sea salt to taste
Method:
In a medium mixing, combine all ingredients. Season to taste. If you like hot salsa, add extra jalapeño.
Serving Size: 2 tablespoons
