Salsa Verde Cruda

We usually have Taco Night once a week in our house. Sometimes, it's Taco Tuesday...sometimes, it's Taco Whatever Day. This past week, I decided to make some salsa verde. Just to change things up a bit. Plus, I am "chicken sitting" for my mother & have a plethora of fresh from a chicken eggs. I wanted leftovers for some egg breakfasts this weekend. I love salsa with eggs.
Most recipes out there roast the tomatillos, and sometimes the chiles, beforehand. But, this one is a cruda, or raw version. I love that it's quick & no-fuss. It took about 10 minutes to throw together & still had loads of flavor.

Begin with 8 ounces of tomatillos. Remove the husks & give them a rinse.

Chop them & add to a mixing bowl. To the tomatillos add...1 clove of garlic {minced}, 1 serrano chile {chopped} & 2 tablespoons of chopped cilantro.

Stir to combine.

Transfer 3/4 of the salsa to the bowl of a food processor fitted with a steel blade. Add a 1/2 tablespoon of grapeseed oil {or any neutral oil} & pulse several times, until the mixture is puréed.

Transfer back to the bowl with the remaining salsa, season with salt, give it a stir & serve. This dip is great with tortilla chips, on top of huevos rancheros, or served with tacos, or enchiladas.

Salsa Verde Cruda

Makes about 1 cup

This is a "raw" version of tomatillo salsa. Typically, the tomatillos are roasted first, then peeled & puréed. I like using this simple method, as it's quick & still has loads of flavor. I used a whole serrano chile & left the ribs & seeds in tact, to give the salsa some heat. You can leave some, or all of the seeds out, if you'd like to keep it mild. I puréed most of the salsa, leaving a bit chunky, to give it more texture.

8 ounces {about 10 small} tomatillos, husks removed
1 clove of garlic, minced
1 serrano chile {or jalepeno}, chopped
2 tablespoons chopped cilantro
1/2 tablespoon grapeseed, or canola oil
1/2 teaspoon sea salt

Chop the tomatillos & place them in a mixing bowl. Add the garlic, serrano chile & cilantro. Stir to combine & transfer 3/4 of the salsa to the bowl of a food processor fitted with a steel blade. Add the oil & pulse several times, until the mixture is puréed. Transfer back to the bowl with the remaining salsa & stir. Season with salt & serve. This dip is great with tortilla chips, on top of huevos rancheros, or served with tacos, or enchiladas.
Click here for the printable recipe.