Chef Enrique Olvera defines a raw salsa verde as one that is made with tomatillos and used to brighten and freshen heavy dishes.
Use well-chilled ingredients, and make this as close as possible to when it is to be served.
Servings: 4 - 8 When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Tested size: 4-8 servings; makes about 2 cups
Ingredients
- 5 large chilled tomatillos, husked, rinsed and cut into quarters
- 1/4 of a large chilled white onion
- 2 chilled serrano chile peppers (stemmed and seeded), or more as needed
- 1 unpeeled garlic clove, charred and then peeled
- 1/2 cup coarsely chopped fresh cilantro
- 1/4 cup chopped fresh mint leaves
- 1 medium cucumber, seeded and cut into small chunks (1 cup; peeled or unpeeled and rinsed well)
- Salt
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Directions
Combine the tomatillos, onion, serranos, garlic, cilantro and mint in a blender. Pulse just long enough to achieve a coarse consistency (not quite a puree, because it should still have texture). Alternatively, combine those ingredients in a molcajete, starting with the garlic and salt, then mash until chunky.
Transfer to a serving bowl. Stir in the cucumber until well incorporated. Taste, and season with salt and/or more chiles (finely chopped), as needed.
Recipe Source
Adapted from “Tu Casa Mi Casa: Mexican Recipes for the Home Cook,” by Enrique Olvera with Luis Arrellano, Gonzalo Gout and Daniela Soto-Innes (Phaidon, 2019).
Tested by Bonnie S. Benwick.
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