Salsa Verde Cruda Recipes

SALSA VERDE O ROJA CRUDA

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.

CINCO DE MAYO SALSA CRUDA

Steps:

• Drain tomatoes in a strainer for 15 minutes.
• Combine tomatoes, onion, jalapeno pepper, serrano pepper, and garlic in a large bowl. Pour lime juice over the top. Stir in oregano, cayenne pepper, salt, sugar, mint, and cilantro. Refrigerate for 1 hour. Season with salt to taste.

SALSA CRUDA

Steps:

• In a medium bowl, combine all ingredients. Cover with plastic wrap, and refrigerate for at least 1 hour and up to overnight.

SALSA VERDE CRUDA (RAW TOMATILLO SALSA)

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 CRUDA

Steps:

• Stir together tomatoes, onion, chiles, cilantro, water, and 2 1/2 teaspoons salt. Season with more salt to taste.

SALSA VERDE

Steps:

• Remove and discard the papery husks from the tomatillos; cut each in half and remove the hard parts surrounding the stem. Trim away and discard roots and tough stems from cilantro. Place tomatillos and cilantro in a blender along with lettuce, serrano peppers, and garlic clove. Slice the avocado open vertically, and twist the halves apart. Carefully whack a knife into the pit, twist to loosen, and remove the pit. Gently run a spoon between the flesh and the skin of the avocado until the flesh comes out in one piece. Repeat with the other half. Into the blender, add avocado halves, juice from the lime, and shallot.
• Blend to a chunky purée, 30 seconds, adding ½ teaspoon salt halfway through with the motor running. Taste and add remaining salt (or more) as needed. Makes about 2 cups Salsa Verde. (Store in airtight container for up to two days in the refrigerator.)

SALSA VERDE CRUDA

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.