Serrano Salsa Cruda
Salsa Cruda con Serrano
Recipe Yield
2 cups approximately
Cooking time
5 minutes
Rate this recipe
Ingredients
- 1 pound tomatillos husked and rinsed
- 2 tablespoons chopped white onion
- 1 cup cilantro leaves and upper stems
- 1 to 2 serrano chiles stemmed
- 3/4 teaspoon salt or more to taste
To Prepare
- Place all the ingredients in the blender and pulse until chunky. You may add a chile at a time to taste for your desired heat level.
Comments
8comments inSerrano Salsa Cruda
Teresa
Jul 07
Hi Pati,
I grew up in Mexico but my parents were immigrants so I never learned to make homemade Mexican food. I also don’t have any handed down kitchen wisdom so I am wondering: how many days do raw salsa and cooked salsa last in the fridge? Also, is it better to make and serve immediately or does the raw salsa benefit from “sitting” for a while (like chimichurri, for example)?
I’m belatedly learning to cook my favorite foods with you. Thank you for making these delicious recipes so accessible.
Pati Jinich
Jul 08
Thanks to you for the kind words Teresa. Salsa cruda is very versatile and it stays in the fridge for up to a week, enjoy!
Lynnie
Nov 29
Wonderful salsa cruda! Love this uncooked use of tomatillos!
Pati Jinich
Dec 02
Gracias!
Janixa
Oct 18
Me enkanta esta salsa
Besos Patis!
Pati Jinich
Oct 18
Gracias, Janixa!
Joseph
Oct 12
Hi have bin making a very similar recipe ,but using scallions ,a clove of garlic ,and canned whole tomatoes less the liquid ,,,Just LOVE this stuff from jam to a salsa ,,go girl. keep up that loving wonderful attuned ,reminds me of my moms when she cooked but most of all when she served that great happy to serve my love in food attitude.
Pati Jinich
Oct 12
Thank you, Joseph!