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    Recipe for salsa verde cruda

    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.”

    ½pound tomatillos (5 or 6), husked, rinsed, and coarsely chopped
    ½cup chopped fresh
    cilantro
    2fresh jalapeno or
    serrano chilies, coarsely chopped (including seeds), or more to taste
    1large garlic clove
    1small wedge white
    onion, chopped
    1teaspoon 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