Raw Tomatillo Salsa

This simple salsa, called cruda, is probably the easiest way to make a salsa from tomatillos. This sauce may seem a bit thin at first, but it will thicken as it stands.

Serves: 6Hands-on: 10 minutesTotal: 25 minutesDifficulty: Easy

Serves: 6


  • 1 lb. tomatillos, (around 20) husked and washed
  • 4 serrano chilies, seeded and roughly chopped
  • 1 cup cilantro leaves and stems, roughly chopped
  • 1 large garlic clove, peeled and roughly chopped
  • 1 tsp. salt


  • Put the tomatillos in a small pan, just barely cover them with water, and bring to a simmer. Simmer for about 10 minutes or until they are softened. Drain, but reserve a bit of the cooking water.
  • Combine 1⁄2 cup of the cooking water, chilies, cilantro, and garlic in a food processor. Pulse until chopped.
  • Add the cooked tomatillos in small batches, blending briefly after each one. The sauce should be chunky and rough.
  • Transfer to a bowl and add salt. Let cool slightly before serving. Store covered in the refrigerator.