Salsa Verde Cruda (raw green salsa)*
I like this version because I think it has more flavor.
And, for some reason, my tomatillos tend to be more
yellow than green. They also don't have the sour taste
that some of the green ones have.
In the picture to the right, I show tiny tomatoes. If I have
extras in the garden, they are chopped and added as well.
In the summer I tend to serve more fresh, uncooked
appetizers without a lot of ingredients.
1 to 1½ pounds tomatillos, washed and dehusked
½ cup chopped red onion, ¼-inch dice
Juice of ¼ lime
2 small garlic cloves, minced
¼ cup chopped cilantro
Sea salt to taste
Hot pepper, diced, your choice (jalapeno, serrano chiles, tobasco)
1. Rough chop the tomatillos in the food processor. Spoon into
the serving dish.
2. Add the rest of the ingredients except for the hot peppers.
3. When adding the hot peppers, do so in tiny amounts. It will
intensify as the salsa sits. Store for up to 2 days in a covered,
• Add 8 to 12 rough chopped tiny tomatoes and a chopped
avocado (½-inch dice) for more flavor.
• The salt will cause the tomatillos to release liquid,
so drain off if necessary.
• Red onion gives more color, but a white or yellow will work too.
*If your tomatillos need to be cooked, here are 2 easy ways
to do it.
• Coat the bottom of a skillet with vegetable oil; heat on high;
add the tomatillos and "roll" around in the pan until the skins
are blistered. Remove from pan and and follow instructions
• In a saucepan, place the tomatillos and cover with water;
bring to a boil and simmer for 5 minutes. Remove from pan
and follow instructions above.
I've owned this garlic press for several
years and absolutely love it! So easy to
clean and comes with a sleeve to remove
This is the best juicer that I have ever
owned. So easy to use and clean.