Salsa Verde Cruda
Raw Tomatillo Salsa
Made entirely raw in the blender, this tomatillo salsa lets the fruit's natural tartness lead — lime juice is only added if the tomatillos themselves aren't tart enough.
Salsa Verde Cruda
✦ Antes de Empezar
Before you cook
Why is the lime juice optional?
Because raw tomatillos are already quite tart on their own — add lime only if the batch needs it, and keep in mind the salsa naturally thickens and grows more acidic the longer it sits, so it's best served the same day.
Ingredientes· 8View
Salsa Base
- 1/2 lbTomatillosraw, husked, and thoroughly washed
- 2Serrano Chilesraw, stems removed
- 1/4 cupWhite Onionroughly chopped
- 2 clovesGarlicpeeled
- 1/2 cupFresh Cilantroleaves and tender stems
- 1 tbspLime Juicefreshly squeezed
- 1 tspSaltor to taste
- 1-2 tbspCold Wateroptional, to thin
Instrucciones
4 pasosCorta los tomatillos
Quarter the tomatillos
Quarter the tomatillos.
Licúa los ingredientes
Blend the ingredients
Blend the tomatillos, serrano, onion, garlic, cilantro, water, and salt to the texture you like.
Prueba y ajusta
Taste and adjust
Taste and add lime juice only if the tomatillos aren't already tart enough on their own.
Sirve de inmediato
Serve immediately
Serve right away — raw tomatillo salsa thickens and becomes more acidic as it stands.
Authentic Culinary Gear for this Recipe
Heritage Mexican cooking relies on dedicated craft tools to develop authentic blisters, toasts, and emulsified textures.
8" Volcanic Stone Molcajete
Carved from natural basalt stone; crushes garlic, chiles, and roasted tomatoes into silky emulsion.
Cast Iron Tortilla Press (8")
Heavy calibrated leverage to press fresh heirloom masa dough into thin, supple rounds with zero sticking.
Heirloom Masa & Dried Chiles
Single-origin Mexican dried chiles (Ancho, Guajillo, Pasilla) and heirloom nixtamalized corn masa.
✦ Recommended gear reflects genuine kitchen utility standards. Outbound links support our independent culinary archive.