In Mexico, Green Salsa – Salsa Verde Cruda is an extremely popular salsa. It is even more popular then Pico de Gallo. The kick of the green peppers, whether they be jalapenos or serrano is immense and transforms this dish. The serrano pepper is a lot higher on the Scoville scale than a jalapeno pepper. This should be taken into account when preparing this salsa dish. This side dish is a bit of a magician in that it looks calm and chilled. However, it is actually hot and spicy, but ever so good. This recipe can be made in advance and should keep well if covered in the fridge for about a week.
Green Salsa - Salsa Verde Cruda
- Combine all the ingredients in an electric blender or food processor and process until a coarse, slightly chunky sauce is produced.
- Add a little water to loosen it if necessary.
- The tomatillos - green tomatoes should be husked, rinsed, and coarsely chopped to help with the blending.
- I use either serrano or jalapenos peppers for the dish. They need to be coarsely chopped.