Mexican cuisine · Salads & Mezze

Salsa Verde Cruda

Raw tomatillos blended with serrano, onion and cilantro into a fresh, tangy green salsa.

Ingredients · for 4 servings

• 500 g tomatillos
• 2 serrano chiles
• 1/2 white onion
• 1 garlic clove
• 1/2 bunch cilantro
• 1 tbsp lime juice
• 1 tsp salt
• 200 g tortilla chips

Instructions

1. Remove the tomatillos from their papery husks and wash thoroughly under warm water — they're sticky on the outside — then quarter them.
2. Stem the serrano chiles and, for a milder salsa, remove the seeds; roughly dice the onion and peel the garlic.
3. Grind the garlic, chiles and salt in a mortar or blender into a rough paste — this spreads the heat evenly.
4. Add the tomatillos in batches and blend only briefly, until a chunky, pale green sauce forms; don't purée it into foam.
5. Stir in the onion, chopped cilantro and lime juice, and let sit for 10 min. so the heat settles.
6. Season to taste and serve with tortilla chips — the salsa also goes well with tacos, eggs and grilled meat.