Serrano Salsa Cruda recipe from Pati’s Mexican Table Season 8, Episode 2 “Altata, Hidden Gem by the Sea of Cortez”
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.
Wonderful salsa cruda! Love this uncooked use of tomatillos!
Gracias!
Me enkanta esta salsa
Besos Patis!
Gracias, Janixa!
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.
Thank you, Joseph!