Uncooked Tomatillo Sauce

Salsa Cruda de Tomatillo

Preparation info
  • 2½ to 3 cups

    • Difficulty


Appears in
Food from My Heart: Cuisines of Mexico Remembered and Reimagined

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.