Salsa Verde Cruda
Fresh Tomatillo Sauce
Chef Ricardo Muñoz of Mexico City is a skillful teacher and excellent chef who really knows Mexican cuisine. Raw tomatillo salsa is typical around Mexico City. Serve as a table sauce or with chips within 2 to 4 hours for best flavor and texture. It's great with quesadillas.
Ingrediënten
Makes about 11⁄2 cups
- 1 pound husked rinsed, and coarsely chopped tomatillos
- 2 tablespoons chopped white onion
- 1 serrano chile coarsely chopped with seeds
- 1 small garlic clove sliced
- ½ cup loosely packed cilantro sprigs
- ½ teaspoon salt or to taste
Instructies
- Put about half of each ingredient, except salt, into a blender.
- Blend to a coarse purée and until the tomatillos release their juices.
- Add the remaining half of the ingredients and blend until nearly smooth.
- (It should have some texture.)
- Transfer to a small serving bowl.
- Adjust seasoning.
Notes / Tips / Wine Advice:
Serve cool or at room temperature.
--------------------------------------------------------------------------------------------------
