Salsa Verde Cruda

Name: Salsa Verde Cruda
Yield: Makes about 1 1/2 cups
Ingredients: 1/2 pound tomatillos (about 5 or 6), husked, well rinsed, and roughly chopped; 2 chiles serranos, stemmed and roughly chopped, including seeds; 2 tablespoons roughly chopped white onion; 1 teaspoon roughly chopped garlic; 1/4 cup chopped fresh cilantro, thick stem ends removed; 3/4 teaspoon fine sea salt, or to taste

By Marilyn Tausend and Ricardo Muñoz Zurita

October 10, 2012

Raw Green Tomatillo Salsa

While salsas made from red tomatoes are often on the table, especially in central Mexico, it is the green salsas made with tomates verdes, the smaller, papery huskwrapped tomatillos of the same nightshade family, that predominate in most of the country. This simple salsa with its tart chile flavor is a surprising accent for any grilled meat.

Recipe notes

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