Salsa Verde Cruda

Ingredients

• 0.5 cup coriander
• 1 garlic clove
• 0.5 tsp salt
• 2 serrano chiles
• 1 tsp white sugar
• 500 g tomatillo
• 0.5 white onion

Method

1. 1.

   Husk and rinse tomatillos. Quarter them.

2. 2.

   Pulse chiles, onion, garlic, coriander, and salt in a blender until chopped.

3. 3.

   Add tomatillos. Pulse to a rough texture — not smooth.

4. 4.

   Taste. Adjust salt. Add sugar pinch if needed.

5. 5.

   Rest 10 minutes before serving.

Tips

• Best the day it's made. For longer keeping, simmer tomatillos 3 minutes first (salsa verde *cocida*, keeps 3-4 days).
• Pulse, don't blend smooth. Texture matters.

Substitutions

• Tomatillos: tinned from El Cielo or Spice Wagon. Don't use green tomatoes.
• Serrano: jalapeño, or 1 pickled jalapeño + brine.