Salsa Verde Cruda

Salsa Verde Cruda is bright, tangy, and vividly green, with the fresh bite of tomatillo balanced by cilantro, lime, and a little jalapeno heat. Its raw preparation gives it a lively, crisp flavor that instantly wakes up tacos, chips, and grilled foods.

Nutrition · per serving

38kcal

1.3gProtein

8.1gCarbs

0.4gFat

2.4gFiber

2 servings

Ingredients

7 items

Salsa verde

tomatillos, husked and rinsed250 g

jalapeno1 small (20 g)

white onion40 g

garlic1 small clove (3 g)

fresh cilantro, leaves and tender stems15 g

lime juice15 ml

fine sea salt4 g

Tips

•Use ripe tomatillos that feel firm and sticky under the husk; rinse well to remove the natural tacky coating.
•If the salsa is thicker than you like, blend in 1-2 teaspoons of water.
•This salsa is excellent with tortilla chips, tacos, grilled vegetables, beans, or spooned over avocado toast.
•For the freshest color and flavor, eat the same day; refrigerated, it keeps well for up to 2 days.

Steps

1
Prepare the vegetables: quarter the tomatillos, roughly chop the jalapeno, onion, garlic, and cilantro. For a milder salsa, remove the jalapeno seeds and white membrane; keep them for more heat.
250 g tomatillos, husked and rinsed1 small (20 g) jalapeno40 g white onion1 small clove (3 g) garlic15 g fresh cilantro, leaves and tender stems
2
Place the tomatillos, jalapeno, onion, garlic, cilantro, lime juice, and salt in a blender or food processor.
250 g tomatillos, husked and rinsed1 small (20 g) jalapeno40 g white onion1 small clove (3 g) garlic15 g fresh cilantro, leaves and tender stems15 ml lime juice4 g fine sea salt
3
Pulse until finely chopped and juicy but not completely smooth; a little texture makes the salsa taste fresher. Scrape down the sides once or twice so everything blends evenly.
4
Taste and adjust if needed: more lime for brightness, or a pinch more salt to sharpen the flavor. Serve immediately, or let it stand for 5 minutes so the onion mellows and the flavors knit together.

Origin & History

Salsa verde is a staple table salsa in Mexico, especially in central regions where tomatillos are widely used. The raw version, salsa verde cruda, highlights the bright acidity of fresh tomatillos and the sharpness of chile, onion, and cilantro without any cooking.

mexican salsa vegan tomatillo jalapeno raw quick

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Steps

Prepare the vegetables: quarter the tomatillos, roughly chop the jalapeno, onion, garlic, and cilantro. For a milder salsa, remove the jalapeno seeds and white membrane; keep them for more heat.

250 g tomatillos, husked and rinsed1 small (20 g) jalapeno40 g white onion1 small clove (3 g) garlic15 g fresh cilantro, leaves and tender stems

Place the tomatillos, jalapeno, onion, garlic, cilantro, lime juice, and salt in a blender or food processor.

250 g tomatillos, husked and rinsed1 small (20 g) jalapeno40 g white onion1 small clove (3 g) garlic15 g fresh cilantro, leaves and tender stems15 ml lime juice4 g fine sea salt

Pulse until finely chopped and juicy but not completely smooth; a little texture makes the salsa taste fresher. Scrape down the sides once or twice so everything blends evenly.

Taste and adjust if needed: more lime for brightness, or a pinch more salt to sharpen the flavor. Serve immediately, or let it stand for 5 minutes so the onion mellows and the flavors knit together.