Best Salsa Verde Cruda Recipes

Fresh Green Salsa (Salsa verde cruda) image

Provided by Roberto Santibañez

Yield Makes about 1 1/2 cups

Number Of Ingredients 6

1/2 pound tomatillos (5 or 6), husked, rinsed, and coarsely chopped
1/2 cup coarsely chopped cilantro
2 fresh jalapeño or serrano chiles, coarsely chopped (including seeds), or more to taste
1 large garlic clove, peeled
2 tablespoons chopped white onion
1 1/2 teaspoons kosher salt

Steps:

Put the tomatillos in a blender first, then add the remaining ingredients. Pulse a few times, then blend until the salsa is very smooth, at least 1 minute. Season to taste with additional chile and salt, and blend again.

Salsa Verde Cruda (Raw Tomatillo Salsa) image

Provided by Food Network

Categories condiment

Time 20m

Yield about 2 cups

Number Of Ingredients 9

9 fresh arbol chiles, or 4 to 5 serrano chiles
1 large garlic clove, peeled
10 ounces tomatillos, husked and rinsed (see below)
2 tablespoons cold water
1/4 cup plus 2 tablespoons diced onion
1 tablespoon chopped cilantro, or more to taste
Juice of 1/2 large lime, optional
1/2 teaspoon salt, or more to taste
1/2 medium Hass avocado, diced, optional

Steps:

1 Chop the chiles and garlic roughly, and place in a blender jar. Blitz until mostly chopped.
2 Cut the tomatillos in half and add to the blender jar with the water. Liquefy until the salsa transforms into a thick, chunky sauce.
3 Pour into a bowl and stir in the onion and cilantro. Taste and see if you like it as is, or if you'd prefer more acidity or salt. If so, add the lime juice and taste again. Then stir in the salt and taste one more time, adding more salt, if necessary. Top with the avocado, if using, just before serving.
4 Salsa (minus the avocado) keeps for about a week in a sealed container in the fridge.

Salsa Verde o Roja Cruda image

Provided by Rick Martinez

Yield Makes 2 cups

Number Of Ingredients 8

12 oz. tomatillos (about 8 medium), husks removed, rinsed, quartered, or 12 oz. tomatoes, cored, quartered
½ medium avocado (optional; for making salsa verde)
¼ medium white onion, coarsely chopped
1 garlic clove
1 serrano chile, coarsely chopped
¼ cup (packed) cilantro leaves with tender stems
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
1-2 Tbsp. fresh lime juice (optional; for making salsa roja)

Steps:

If making salsa verde, blend tomatillos, avocado, onion, garlic, chile, cilantro, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a blender on medium-low speed until salsa is smooth. Taste and season with more salt if needed. (Do not blend on higher than medium speed or your salsa will be airy and taste like a smoothie.)
If making salsa roja, blend tomatoes, onion, garlic, chile, cilantro, 1 Tbsp. lime juice, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a blender on medium-low speed until salsa is smooth. Taste and season with more salt and lime juice if needed.
Do Ahead: Salsa can be made 2 days ahead. Transfer to an airtight container; cover and chill.

Salsa Verde Cruda image

Provided by Marilyn Tausend

Yield Makes about 1 1/2 cups

Number Of Ingredients 6

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

Steps:

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.