Salsa Verde Cruda

Salsa Verde Cruda
Salsa Verde Cruda
Raw Green Tomatillo Salsa While salsas made from red tomatoes are often on the table, especially in central Mexico, it is the green salsas made with tomates verdes, the smaller, papery husk–wrapped tomatillos of the same nightshade family, that predominate in most of the country. This simple salsa with its tart chile flavor is a surprising accent for any grilled meat.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes about 1 1/2 cups
Mexican Sauce Blender Food Processor Super Bowl Cinco de Mayo Tomatillo
  • 1/4 cup chopped fresh cilantro, thick stem ends removed
  • Carbohydrate 6 g(2%)
  • Fat 1 g(1%)
  • Fiber 2 g(7%)
  • Protein 1 g(2%)
  • Saturated Fat 0 g(1%)
  • Sodium 206 mg(9%)
  • Calories 30

Preparation Starting with the tomatillos, put all of the ingredients in a blender or food processor, then process to a smooth consistency. The salsa should be quite thick, so don't be tempted to add water to thin it. It is best when served right away, but it will keep in the refrigerator for up to 1 day. From La Cocina Mexicana: Many Cultures, One Cuisine by Marilyn Tausend with Ricardo Muñoz Zurita, © 2012 University of California Press

Preparation Starting with the tomatillos, put all of the ingredients in a blender or food processor, then process to a smooth consistency. The salsa should be quite thick, so don't be tempted to add water to thin it. It is best when served right away, but it will keep in the refrigerator for up to 1 day. From La Cocina Mexicana: Many Cultures, One Cuisine by Marilyn Tausend with Ricardo Muñoz Zurita, © 2012 University of California Press

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