Salsa Verde Cruda
Salsa Verde Cruda
|Prep time||15 minutes|
|Dietary||Gluten Free, Vegan, Vegetarian|
- 500g Fresh Tomatillo
- 100g White Onion
- 50g Jalapeño or Serrano Pepper (seeded and deveined)
- 5g Garlic
- Salt (ot to taste)
- 1/4 cup Cilantro (chopped)
This simple recipe can be tweaked or adapted to your palate by understanding some simple aspects. Remember that in such a single recipe using fresh, seasonal ingredients is key.
Peppers: You can always leave the seeds if you feel like, that will make it more spicy and that will also be the traditional way. if you want to keep a similar heat balance you will have to reduce the amount in half. I like to add more pepper fruity feeling keeping the same amount spiciness, but also the idea ode this recipe is that you can make it in a couple of minutes if you have the ingredients around, so you might not want to take the tie to take those seeds off. If you blend them to much the bitterness of the skin will spread all over the salsa, but the heat will be distributed evenly; don´t really recommend it. You can always burn the skin on open flame and peel them. that will add a smoky hint to the salsa.
Garlic & Onion: If you are not a fan of this raw ingredients you can always reduce the amounts or slightly "sweat" them on simmering water. Don´t boil them or cover them with water, just let the water reach no more than half of the garlic or onions height and let simmer until soft and sweet.
|Blend all Ingredients together except the cilantro. Adjust salt to taste. Mix in the cilantro. |
Is recommended to not blend this salsa to much. Is preferable to leave it slightly chunky. You can also use a mortar or pestle or more likely a molcajete, this will be the traditional way. If so, first grind the garlic with salt, then peppers, onion and tomatillos at the end.