Salsa Verde Cruda

1.5 pounds tomatillos, peeled and washed
3 serrano chilies, washed, deveined and de-seeded
1/2 onion, chopped
4 cloves garlic, roughly chopped
1/4 cup cilantro, washed, stems removed, leaves roughly chopped
1 teaspoon salt, to taste

Remove the stems of and quarter the tomatillos; toss into the bowl of a food processer. Roughly chop chilies and add to the bowl and blend until the mixture reaches a thick, salsa consistency. Add onion, garlic, cilantro and salt and blend again to incorporate. Test for heat and salt and adjust to taste. Serve at room temperature.

2 thoughts on “Salsa Verde Cruda

    Wrap Stars « Three Points Kitchen said:
    April 5, 2012 at 11:10 pm

    […] just as tasty (and less likely to collapse) if baked with a spritz of oil. I served mine with fresh salsa verde cruda, as a tart foil to the sweet […]

    […] Salsa Verde Cruda […]

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