Salsa Verde Cruda Recipe
A bright, raw tomatillo salsa made with fresh chiles, onion, cilantro, and lime. Salsa verde cruda is sharp, fresh, easy to make, and perfect for tacos, eggs, grilled meats, and chips.
Ingredients
- 1 pound tomatillos husked and rinsed
- 1 to 2 jalapeños or serranos stems removed
- ¼ medium white onion
- 1 small garlic clove
- 1 packed handful fresh cilantro
- 1 tablespoon fresh lime juice
- ½ teaspoon kosher salt plus more to taste
- 2 to 4 tablespoons water as needed for blending
Instructions
- Prep the tomatillos.
- Remove the husks and rinse the tomatillos well to get rid of the sticky residue on the outside.
- Add everything to the blender.
- Add the tomatillos, chiles, onion, garlic, cilantro, lime juice, salt, and 2 tablespoons of water to a blender or food processor.
- Blend until mostly smooth.
- Pulse a few times first, then blend until the salsa is mostly smooth but still has a little texture. Add another tablespoon or two of water only if needed to get things moving.
- Taste and adjust.
- Taste for salt, lime, and heat. Add more salt if the salsa tastes flat. Add more lime if you want extra brightness.
- Let it rest.
- For the best flavor, let the salsa sit for 10 to 15 minutes before serving. This gives the onion, chile, and tomatillo time to come together.
- Serve cold or room temperature.
- Spoon it over tacos, grilled meats, eggs, quesadillas, or serve it with tortilla chips.
Notes
- For a milder salsa, start with one jalapeño and remove the seeds.
- For more heat, use serranos.
- If your tomatillos are especially tart, a tiny extra pinch of salt usually fixes the balance better than adding sugar.
- This salsa should taste bright and sharp, not heavy or creamy.
- Don’t overblend it into green juice. A little texture makes it taste more homemade and more alive.