Raw Tomatillo and Chipotle Salsa Verde

Blog

Raw Tomatillo and Chipotle Salsa Verde

Raw Tomatillo and Chipotle Salsa Verde
Print Recipe
makes about 2 cups salsa Salsa Verde Cruda con Chipotle
Ingredients
  • 1 pound tomatillos husked, rinsed and quartered
  • 1 medium garlic clove, coarsely chopped
  • 2 tablespoons coarsely chopped white onion
  • Leaves and thin stems from 4 or 5 stems of cilantro, coarsely chopped (about 1/3 cup)
  • 2 tablespoons sauce from canned chipotle chiles in adobo; plus 1 canned chipotle chile, optional
  • 3/4 teaspoon kosher or sea salt or more to taste
  • Flesh from 1 large Mexican avocado, cut into large dice (optional)
  • 8 ounces queso fresco cotija or farmers cheese, cut into large dice (optional)
To Prepare
  • Combine the quartered tomatillos, garlic, onion, cilantro, sauce from the canned chipotle chiles, the canned chipotle chile, if desired, and salt in the bowl of a food processor. Puree until smooth, then transfer to a 2-cup container with a tight-fitting lid.
  • At this point, the salsa can be covered and refrigerated for a day.
  • When ready to serve, transfer to a serving bowl; add the avocado and cheese, if desired. Toss gently to combine. Taste and adjust salt as needed.
Ingredients
  • 1 pound tomatillos husked, rinsed and quartered
  • 1 medium garlic clove, coarsely chopped
  • 2 tablespoons coarsely chopped white onion
  • Leaves and thin stems from 4 or 5 stems of cilantro, coarsely chopped (about 1/3 cup)
  • 2 tablespoons sauce from canned chipotle chiles in adobo; plus 1 canned chipotle chile, optional
  • 3/4 teaspoon kosher or sea salt or more to taste
  • Flesh from 1 large Mexican avocado, cut into large dice (optional)
  • 8 ounces queso fresco cotija or farmers cheese, cut into large dice (optional)
To Prepare
  • Combine the quartered tomatillos, garlic, onion, cilantro, sauce from the canned chipotle chiles, the canned chipotle chile, if desired, and salt in the bowl of a food processor. Puree until smooth, then transfer to a 2-cup container with a tight-fitting lid.
  • At this point, the salsa can be covered and refrigerated for a day.
  • When ready to serve, transfer to a serving bowl; add the avocado and cheese, if desired. Toss gently to combine. Taste and adjust salt as needed.

2 comments on “Raw Tomatillo and Chipotle Salsa Verde

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. I LOVE this recipe but want to know how I can keep it from “going bad”. When you make the salsa, there will inevitably be more than you can eat in one sitting. Besides refrigerating the remainder, can something be added to keep it bright and fresh tasting?
    Thank You!

    1. You can keep it up to 5 days covered in the refrigerator, but I don’t recommend storing it with the cheese and avocado mixed in.