Name: Uncooked Tomatillo Sauce (Salsa Cruda de Tomatillo)
Yield: 2½ to 3 cups
Cuisine: Mexican
Ingredients: 1 to 2 fresh chiles, either jalapeño or serrano, tops removed but unseeded; Pinch of sugar; Salt to taste; 1 pound fresh tomatillos, husks removed (about 12 large tomatillos); 1 garlic clove, minced; ½ cup loosely packed fresh cilantro leaves; 1 small onion, chopped (about ½ cup); ⅓ to ½ cup water, as needed

Preparation info

2½ to 3 cups

Difficulty
Easy

Appears in

Food from My Heart

By Zarela Martínez

Published 1992

About

Most restaurants and street stands have a red sauce (Pico de Gallo Norteño, or another tomato sauce) and a green sauce on the table to be added to taste. Green sauce, salsa verde, is most often made with tomatillos, cilantro, and hot chiles. There are different variations, cooked and uncooked. This version is very close to the Northern pico de gallo, but with the pleasantly tart edge of tomatillo.