
Salsa Verde Cruda
Bricia Lopez, a cookbook author and Los Angeles restaurateur, says this raw salsa is what she craves when eating tacos, especially crunchy chorizo tacos on a scorching hot day, because it is somehow refreshing, despite its electric-like heat. It is also one of the easiest salsas she makes. If you’re in the mood for a refreshing, instant heat, this is where to get that. But there is no shame in cutting down on the amount of serrano, Bricia adds; feel free to use only half. The flavor will still be there.
Ingredients:
- 1 lb. (455 g) tomatillos, husked and rinsed
- 1/4 cup (1/3 oz./10 g) minced fresh cilantro
- 1 garlic clove, peeled
- 1 serrano chile, stem removed
- Sea salt
Directions:
In a blender, combine the tomatillos, cilantro, garlic and chile. Blend until the tomatillos are pureed and smooth. Season to taste with salt and serve. Makes about 2 cups (16 fl. oz./480 ml).
Adapted from Oaxaca: Home Cooking from the Heart of Mexico by Bricia Lopez and Javiar Cabral (Abrams Books, 2019)