Fresh Tomatillo and Serrano Chili Salsa
- MakesMakes about 1½ cups
- Cook Time10 minutes
- 1
Bright, tangy and moderately spicy, this salsa cruda, or uncooked salsa, requires little knifework and comes together quickly in a blender. We make it with only three ingredients, plus salt, as taught to us by Jorge Fritz and Beto Estúa of Casa Jacaranda cooking school in Mexico City. The fresh, acidic flavor of this salsa makes it an ideal condiment for rich, fatty dishes, but we think it’s great on just about anything, including simple rice and beans, and even as a dip for tortilla chips.
In a blender, combine the tomatillos, onion, chilies and ¼ teaspoon salt. Process until smooth, scraping down the blender jar as needed, about 1 minute. Taste and season with salt. If serving right away, transfer to a small bowl; if storing, transfer to an airtight container and refrigerate up to 2 days.
