Salsa Verde Cruda (Raw Tomatillo Salsa)
15m prep 0s cook 15m ready
About 2 cups This intensely fresh, herbal salsa is especially good with fish, chicken, roasted vegetables, and eggs. For a richer salsa, you may roast half of the tomatillos as for Roasted Tomato–Chipotle Salsa, or the peppers and onions as for Table Salsa.
Let's Cook
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Step 1.
Combine in a food processor or blender and coarsely puree, leaving the mixture a little chunky: 8 ounces tomatillos, husked, rinsed, and chopped; 4 green onions, chopped; 1 to 3 serrano or jalapeño peppers, to taste, seeded and chopped; (1 garlic clove); ¼ cup finely chopped cilantro
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Step 2.
Transfer to a medium bowl and stir in enough cold water to loosen the mixture to a sauce-like consistency. Season to taste with: Salt
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Step 3.
Serve immediately.
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