Salsa Verde (uncooked) Authentic Mexican Recipe
This simple salsa can be thrown together in minutes and makes a perfect companion for tacos or grilled fish. The recipe makes quite a bit, so there’s always plenty on hand for simply dipping chips.
Ingredients
| ½–1 | cup | water |
| 2 | pounds | tomatillos, husked and washed |
| 2–3 | serrano chiles* | |
| 1 | teaspoon | minced garlic |
| 2 | tablespoons | chopped cilantro |
| ½+ | teaspoon | salt |
| 1/2 | teaspoon | ground cumin |
| *Always test your chiles before adding them to your recipe, as they have different heat levels throughout the year. What’s mild today may blow your eyeballs out next week! |
Directions
- Place ½ cup of the water, tomatillos, chiles, onion, garlic, cilantro, salt and cumin in a food processor or blender and puree until nearly smooth. (Allow a bit of texture to remain.)
- Thin the salsa with small amounts of water until you reach the desired consistency. Be careful not to add too much at once.
- Taste and adjust the salt to your taste.
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Preparation Time:
10 minutes
