Raw Salsa Verde

this recipe

Hi everyone! I know it's been a while since I've checked in and here's why - I graduated law school in May, took the Bar in July, and finished off with some much needed R&R in August! It's been a crazy few months but I'm hoping to get back into the kitchen with a lot of new recipes coming your way!

First up is this raw salsa verde that is muy delicioso! Salsa verde and pico de gallo are my two favorite salsas, hands down.  If I don’t have one, I want the other.  Or both.  Please don’t make me choose.  Just give me both, thank you.

The good news about making this raw salsa verde from scratch is that it’s incredibly easy to make.  Just pick up a batch of fresh tomatillos, which look like small green tomatoes and are covered in a papery husk, and mix with a few other ingredients like garlic, chile, onion, salt, honey and cilantro!

I used my molcajete to make this salsa verde. However, if you don’t have one, prep all of the ingredients as instructed and add them, minus the cilantro, to a blender.  Pulse to combine and then stir in the chopped cilantro.  If you are in the market for a molcajete, you can find a great one, here.

Also, my raw salsa verde turned out chunkier than normal because I “roughly” chopped my ingredients. If you chop the ingredients slightly smaller (or use a blender), the salsa will have a smoother consistency. It is really a matter of personal preference.

The finished salsa is best eaten the day it is made. I’m pretty sure mine was devoured within 30 minutes anyways 😉 If you do want to make the salsa ahead of time, don’t add the cilantro until the day you plan to serve it.

Raw Salsa Verde

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• Yield: 1 cup 1x

Ingredients

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Ingredients

• 1 garlic clove (roughly chopped)
• 1 teaspoon sea salt
• 1 serrano chile (stemmed and roughly chopped)
• ½ medium red onion (minced)
• 4-5 to matillos (husked, rinsed, patted dry and diced)
• 1 teaspoon honey
• 40 cilantro leaves (from about 10 sprigs, roughly chopped)

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Instructions

Instructions

1. Place the garlic and salt in a molcajete and crush to a paste using the tejolote.
2. Add the chiles and chopped onion to the paste and crush to a course texture.
3. Add the tomatillos and continue crushing with the tejolote until pulpy.
4. Season with the honey and stir with a spoon.
5. Add the chopped cilantro and stir to combine.
6. Transfer to a container and refrigerate until ready to use.

• Author: Pralines and Greens