Tomatillo Salsa Cruda

5.0

(2)

2 Reviews

Fermín Núñez's raw tomatillo salsa combines tart, fresh tomatillos; jalapeño and serrano chiles; tender scallions; and pungent cilantro for a juicy, refreshing salsa perfect for topping tacos, eggs, or tortilla chips.

By

Fermín Núñez

Updated on August 2, 2023

Tested by

Food & Wine Test Kitchen

Tomatillo Salsa Cruda — Photo: Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Nidia Cueva

Total Time:

10 mins

Yield:

2 1/2 cups

Cook Mode (Keep screen awake)

Ingredients

5 medium tomatillos (about 12 ounces), husks removed and roughly chopped (about 2 1/2 cups)
1 small red onion (about 6 ounces), roughly chopped (about 1 cup)
1 cup packed fresh cilantro leaves and stems (from 1 [2-ounce] bunch)
2 medium jalapeño chiles (about 2 ounces) (unseeded), stemmed and roughly chopped (about 3/4 cup)
2 medium scallions (about 1 ounce), trimmed and roughly chopped (about 1/2 cup)
1 medium-size fresh serrano chile (about 1/8 ounce) (unseeded), stemmed and roughly chopped (about 1 1/2 tablespoons)
2 tablespoons pure olive oil
2 tablespoons fresh lime juice
1 teaspoon kosher salt, plus more to taste

Directions

Pulse tomatillos, onion, cilantro, jalapeños, scallions, and serrano in a food processor until finely chopped, 12 to 16 pulses, stopping to scrape down sides of bowl as needed. Transfer mixture to a medium bowl. Stir in oil, lime juice, and salt. Season with additional salt to taste.