Serrano Salsa Cruda


Serrano Salsa Cruda

Serrano Salsa Cruda

Salsa Cruda con Serrano

Recipe Yield

2 cups approximately

Cooking time

5 minutes

Rate this recipe

4.5 from 6 votes


  • 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.


8comments inSerrano Salsa Cruda

  1. 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.

    1. 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!

  2. Lynnie

    Nov 29

    Wonderful salsa cruda! Love this uncooked use of tomatillos!

    1. Pati Jinich

      Dec 02


  3. Janixa

    Oct 18

    Me enkanta esta salsa
    Besos Patis!

    1. Pati Jinich

      Oct 18

      Gracias, Janixa!

  4. 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.

    1. Pati Jinich

      Oct 12

      Thank you, Joseph!

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