ReceptnaptárSalsa Verde Cruda (Raw Green Tomatillo Salsa)
Salsa verde cruda, or raw green salsa, is a fixture of the Mexican table. Tomatillos look like green tomatoes but have a citrusy, tart flavour. It takes ten minutes with no cooking, and its sharp, fresh taste livens up tacos, grilled meat and eggs alike. The amount of chilli sets the heat.
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Ingredients
Method
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- Roughly chop the tomatillos, chilies and garlic.
- Put everything into a food processor or blender with the onion and cilantro.
- Purée with a few tablespoons of water until smooth or slightly chunky, to taste.
- Season with salt and a little lime.
- Serve with tacos, tortilla chips, or alongside main dishes.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Remove the papery husks from the tomatillos and wash off the sticky surface in lukewarm water, because it can taste slightly bitter.
- Blend in short pulses so it stays a little chunky. Blending for too long makes the salsa frothy and pale.
- If you prefer it milder, take out the chilli's seeds and membranes, because most of the heat is there.
Frequently asked questions
How long does it keep?
It keeps for 4 days in a sealed jar in the fridge, but its colour and fresh taste are at their best in the first two days.
What can I use instead of tomatillos?
Firm green tomatoes and a little lime juice come close to the flavour. Many larger supermarkets also sell tomatillos in jars.
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