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Wednesday, April 28, 2010

Salsa Verde Cruda Recipe




In this salsa verde recipe all of the ingredients are raw, making it a "cruda".  This salsa is spicy and tangy and perfect with chips or spooned over a grilled chicken breast.

  • 8 ounces (5 to 6 medium) tomatillos, husked and rinsed
  • Fresh hot green chiles, to taste (roughly 2 serranos or 1 jalapeno), stemmed
  • 5 or 6 sprigs fresh cilantro (thick stems removed), roughly chopped
  • Scant 1/4 cup finely chopped onion
  • Salt
Roughly chop the tomatillos and the chiles. In a blender or food processor, combine the tomatillos, chiles, cilantro and 1/4 cup water. Process to a coarse puree, then scrape into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.
Taken from Rick Bayless - Green Tomatillo Salsa

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