Salsa verde cruda
Raw tomatillo salsa
Salsa verde cruda: central Mexico's raw tomatillo and serrano table salsa
Raw green salsa sits in a bowl on nearly every taquería counter from Toluca to Mexico City, and families blend a fresh jar most mornings to spoon over eggs, tacos de guisado and grilled meat. Because the tomatillos are not cooked, it tastes sharp, grassy and almost citrusy, with a clean serrano bite. It takes ten minutes and keeps three days in the fridge, thickening slightly as the tomatillo pectin sets. Chef's tip: choose firm, bright green tomatillos that have split their papery husks; yellowing ones are sweeter and make a dull salsa.
- Total time
- 10 min
- Difficulty
- easy
- Serves
- 8
Ingredients
- 1 ⅛ lb tomatilloshusked, rinsed and quartered
- 2 serrano chilesstems removed
- ¼ white onionroughly chopped
- 1 clove garlicpeeled
- 1 tsp salt
- ¼ cup cold water
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What you'll need
Spices & pantry
Fresh ingredients (3)
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Method
0/4 doneStep 1: Rinse the 1 ⅛ lb tomatillos well under warm water to remove the sticky coating left by the husks, then pat dry and quarter them.
3 minStep 2: Put the 2 serrano chiles, ¼ white onion, 1 clove garlic, 1 tsp salt and ¼ cup cold water in a blender and blend for 20 seconds until the chile is finely chopped.
1 minStep 3: Add the 1 ⅛ lb tomatillos and ⅔ oz fresh cilantro (coriander) and pulse in short bursts for about 30 seconds, until the salsa is fairly smooth but still has flecks. Don't add more water than you need: a frequent slip is a thin, watery salsa that slides off tacos.
2 minStep 4: Taste and adjust with salt; it should be tangy and lively. Serve straight away, or chill in a covered jar for up to 3 days and stir before using.
2 min
Nutrition per serving
- Calories
- 15 kcal
- Protein
- 1 g
- Carbs
- 3 g
- Fat
- 0 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does salsa verde cruda take?
- About 10 minutes in total.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of white onion?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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