Salsa Cruda | Kevin Is Cooking
This bright, rustic salsa cruda is full of bold, contrasting flavors but is delightfully simple to make. Requiring no cooking at all, this straightforward raw salsa combines fiery serrano peppers with savory onion, fragrant cilantro, and a heap of fresh tomatillos to make a stunning dip that smells, tastes, and looks divine.
Mexico might honestly have the most diverse and varied food scene in the world. I’ve traveled extensively across this incredible country, and I’m constantly surprised by new dishes and experiences wherever I go!
This culinary variety is perfectly captured by the staggering number of salsas out there. From a spicy, creamy salsa habanero to a smoky salsa morita or the ever-popular salsa Mexicana, you could spend months in Mexico and never eat the same salsa twice.
I’ve shared countless salsa recipes with you over the years, but today’s is a little special. This is salsa cruda, and it’s not roasted, boiled or simmered like the above examples. It’s completely raw. Which means, as well as tasting stunningly fresh, it’s beyond easy to make!
This straightforward salsa cruda recipe mixes zesty tomatillos with pungent garlic, hot serrano pepper, crisp white onion, and peppery cilantro to create a dip that’s rustic, vibrant, and utterly alive with contrasting colors and flavors. Dig in with a bowl of tortilla chips or serve alongside tacos or enchiladas. It’s really good!
Tomatillos
To clean tomatillos, peel away the sticky husks, then rinse thoroughly under warm water to remove residue. Gently rub the skin to eliminate the tacky, sticky coating. Pat dry before roasting, blending, or chopping to ensure fresh, bright flavor in recipes this salsa cruda!
Ingredient Notes and Substitutions
(Be sure to check the recipe card for a full list of ingredients and quantities)
- Tomatillos – These small, round fruits look similar to tomatoes, but they’re more acidic and less sweet. They’re a staple ingredient in Mexican cuisine! Remove the husks and give them a wash before you begin.
- White Onion – Adds a clean acidity and a gentle crunch to this salsa. Substitute with red onion for a sweeter, gentler onion taste and a pop of color.
- Serrano Pepper – This bright, grassy pepper adds a touch of clean heat to our salsa cruda. Try jalapeños for a milder alternative, Fresnos for a hit of fruity smokiness, or a bird’s eye chili if you really love heat!
- Garlic – Brings a savory depth of flavor that contrasts with the heat of the pepper and the acidity of the tomatillos.
- Cilantro Leaves – Brings a citrusy, peppery vibe that rounds out the taste of this dip. Omit or replace with fresh parsley or a small amount of mint if you can’t stand cilantro.
- Water – Use a splash to loosen up your salsa if it’s too thick to blend.
- Kosher Salt – To taste!
How to Make Salsa Cruda
- Prep the Ingredients. Remove the husks from the tomatillos, then wash and pat dry. Remove the skins from the onion and garlic, then chop the onion and peppers.
- Blend Together. Place all the ingredients (except the water) in a food processor and blend until your desired consistency is reached. I like my salsa cruda verde with a bit of substance, so I stop while it’s still a little chunky. If the mixture is too thick or not blending correctly, thin it with a little bit of water.
- Serve. Season your salsa cruda with salt before serving. This dip can be enjoyed at room temperature, but it’s also great after chilling in the fridge… especially on a hot day!
- Food Processor – Even with the sharpest knife in the world, you’ll end up with something closer to a pico de gallo if you don’t blend your ingredients.
Storing and Reheating
Since salsa verde cruda is raw, it’s a little more delicate than your typical cooked salsas. To refrigerate, store in an airtight container, and it’ll keep for 2 to 3 days before the texture and flavor start to fade. Get it into the fridge as quickly as possible so the fresh vegetables don’t spoil!
Tomatillos release water as they sit, so stir your leftovers before serving or pour off some liquid if it’s too watery.
Share this recipe on Pinterest!
Love this recipe? Share it with the world on Pinterest.
Frequently Asked Questions
If you’re entertaining or making this dip for a party, I would recommend making it at the very last minute. Because this salsa is totally raw, it will spoil quickly if left out, and the bright flavors will start to fade as it chills in the fridge if you make it a day or two ahead.
Wash and de-husk your tomatillos ahead of time, then store them in an airtight container in the refrigerator to speed up the prep if you like!
I understand the concern! If you’re not Mexican yourself, you may never have come across this fascinating little vegetable. They’re close cousins of the tomato, so you can enjoy them raw just the same.
My Spanish is by no means perfect, so I had to look this one up myself! I can confirm that ‘salsa verde cruda’ is the correct word order, so there’s no need to panic if you find yourself asking for this incredible dip while you’re south of the border.
Spice Blends for Sale
-
Place all ingredients except water in a food processor and blend until desired consistency. I like it ALMOST pureed and still a little chunky. Thin with water if it’s too thick.
-
Season with salt to taste and serve at room temperature or chilled with chips of choice or with tacos, enchiladas, etc.
Calories: 15kcal | Carbohydrates: 3g | Protein: 0.5g | Fat: 0.3g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.05g | Sodium: 195mg | Potassium: 100mg | Fiber: 1g | Sugar: 2g | Vitamin A: 65IU | Vitamin C: 5mg | Calcium: 7mg | Iron: 0.2mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
