Salsa cruda tastes best drizzled atop some kind of meat-based antojitos or entrées (such as carnitas), or at least a dish with very robust, “meaty” vegetables, like grilled portobello or king oyster mushrooms. It's a little too raw-tasting to eat on its own with chips.
Reprinted with permission from Nopalito copyright 2017 by Gonzalo Guzman with Stacy Adimando. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
Recipe information
Yield
Makes about 2 cups
Ingredients
7
1–2
1
¼
Preparation
Pulse tomatillos, jalapeños, garlic, cilantro, and a generous pinch of salt in a food processor until well blended but the salsa still has a slightly chunky texture. Taste and adjust seasoning as desired.
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Reviews (1)
Back to TopThis recipe makes Cinco de mayo the best day of the year in my family.
kittycats24
Pennsylvania
5/5/2020