Salsa Verde Cruda Recipe
- 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
- Starting with the tomatillos, put all of the ingredients in a blender or food processor, then process to a smooth consistency. The salsa should be quite thick, so don't be tempted to add water to thin it. It is best when served right away, but it will keep in the refrigerator for up to 1 day.
