Makes 1½ cups
A versatile, bright green sauce, salsa cruda made with tomatillos, cilantro, and chilies can be served with steak, eggs, quesadillas, or a melted cheese sandwich, says Fonda restaurant chef and owner Roberto Santibanez. “It provides that fresh, sharp balance.”
½ | pound tomatillos (5 or 6), husked, rinsed, and coarsely chopped |
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½ | cup chopped fresh cilantro |
2 | fresh jalapeno or serrano chilies, coarsely chopped (including seeds), or more to taste |
1 | large garlic clove |
1 | small wedge white onion, chopped |
1 | teaspoon kosher salt, or more to taste |
1. In a blender, put the tomatillas into the bottom. Add the cilantro, chili peppers, garlic, onion, and salt. Work the mixture until smooth.
2. Taste for seasoning and add more salt or chilies, if you like. Blend again. Adapted from Fonda