📝 About This Recipe
Experience the electric, zesty soul of Mexican street food with this authentic Salsa Verde Cruda. Unlike its roasted counterparts, this 'raw' salsa preserves the bright acidity of fresh tomatillos and the herbaceous snap of cilantro, creating a refreshing condiment that cuts through rich meats. It is a quintessential table staple across Mexico, prized for its crisp texture and the unmistakable zing that only fresh, uncooked ingredients can provide.
🥗 Ingredients
The Produce Base
- 1 lb Tomatillos (husked, rinsed of sticky residue, and quartered)
- 2-3 pieces Serrano Chiles (stems removed; use 2 for medium heat, 3 for spicy)
- 1/2 medium White Onion (roughly chopped)
- 2 cloves Garlic (peeled and smashed)
- 1 large bunch Fresh Cilantro (thick bottom stems removed, leaves and tender stems kept)
Seasoning and Texture
- 1 teaspoon Fine Sea Salt (plus more to taste)
- 1/4 cup Cold Water (only if needed for desired consistency)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1 small Avocado (optional, for a creamy 'Salsa de Aguacate' variation)
Garnish
- 2 tablespoons White Onion (very finely minced)
- 1 tablespoon Fresh Cilantro (finely chopped)
👨🍳 Instructions
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1
Begin by husking the tomatillos. You will notice a sticky film on the skin; rinse them thoroughly under lukewarm water until they feel smooth and clean.
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2
Pat the tomatillos dry and cut them into quarters to help your blender or food processor process them evenly.
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3
Prepare the aromatics: Peel the garlic and roughly chop the half onion. Remove the stems from the serrano chiles, but keep the seeds for that authentic heat.
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4
Place the quartered tomatillos, chopped onion, smashed garlic, and serrano chiles into the jar of a high-speed blender.
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5
Add the sea salt and the fresh lime juice. The acidity of the lime helps preserve the vibrant green color of the raw tomatillos.
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6
Pulse the mixture 5-7 times. You want to break down the large chunks without turning it into a complete liquid immediately.
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7
Add the bunch of cilantro (leaves and tender stems). Pushing the cilantro in after the initial pulse ensures it doesn't get over-processed and turn the salsa bitter.
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8
Blend on low speed for about 10-15 seconds. The ideal texture for a 'Cruda' is slightly pulpy and rustic, not a smooth puree.
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9
Check the consistency. If the salsa is too thick to pour, add the cold water one tablespoon at a time and pulse briefly.
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10
Taste the salsa. Raw tomatillos vary in acidity; if it’s too tart, add a tiny pinch of sugar. If it’s flat, add another pinch of salt.
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11
Pour the salsa into a serving bowl. Stir in the finely minced garnish onion and cilantro by hand for a professional, textured finish.
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12
Let the salsa sit at room temperature for at least 10 minutes before serving. This allows the sharp flavors of the raw garlic and onion to mellow and meld with the tomatillo juice.
💡 Chef's Tips
Always use firm, bright green tomatillos; if they are yellow, they are overripe and will be too sweet for this raw preparation. If the salsa is too spicy, you can blend in half a ripe avocado to add creaminess and temper the heat of the serranos. Do not skip the rinsing of the tomatillos, as the sticky resin can impart a bitter, soapy taste to the finished salsa. This salsa is best eaten the day it is made, as raw onions can become overpowering after 24 hours in the fridge. For a more rustic 'Molcajete' style, hand-mince all ingredients very finely instead of using a blender.
🍽️ Serving Suggestions
Drizzle generously over Tacos al Pastor or carnitas to cut through the richness of the pork. Serve alongside crispy corn tortilla chips and a cold Mexican lager with a lime wedge. Use as a bright topping for Chilaquiles Verdes or morning Huevos Rancheros. Pair with grilled seafood, such as shrimp skewers or sea bass, for a zesty citrus-forward accompaniment. Mix a few spoonfuls into a bowl of fresh guacamole for extra depth and acidity.