Salsa Verde Cruda

Raw Green Salsa

Preparation info

  • Difficulty


  • Makes about

    2 cups

Appears in

Oaxaca: Home Cooking from the Heart of Mexico


By Bricia Lopez and Javier Cabral

Published 2019

  • About

This raw salsa is what I crave when eating tacos, especially crunchy chorizo tacos on a scorching hot day, because it is somehow refreshing, despite its electric-like heat. My mouth waters just thinking about it. It is also one of the easiest salsa recipes you will find in this book. The reason why I have included so many salsas recipes is because I want you to always have options to whip up at a moment’s notice, depending on what you’re in the mood for. And if you’re in the mood for a refreshing, instant heat, you now know where to get that. There is no shame in cutting down on the amount of serrano; feel free to use only half. The flavor will still be there.


  • 1 pound (455 g) tomatillos, husked and rinsed
  • ¼ cup (10 g) minced, fresh cilantro
  • 1 clove garlic, peeled
  • 1 serrano chile, stems removed
  • Sea salt


Place all of the ingredients in a blender and blend until the tomatillos are pureed and smooth. Salt to taste and serve.