Salsa Verde Cruda
Condiment Vegetable 10 min
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
Husk and rinse tomatillos. Quarter them.
- 2
Pulse chiles, onion, garlic, coriander, and salt in a blender until chopped.
- 3
Add tomatillos. Pulse to a rough texture — not smooth.
- 4
Taste. Adjust salt. Add sugar pinch if needed.
- 5
Rest 10 minutes before serving.
Tip
- 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.
Substitution
- Tomatillos: tinned from El Cielo or Spice Wagon. Don't use green tomatoes.
- Serrano: jalapeño, or 1 pickled jalapeño + brine.