Salsa Verde Cruda

Name: Salsa Verde Cruda
Yield: Makes about 1 1/2 cups
Ingredients: 1/2 pound tomatillos (about 5 or 6), husked, well rinsed, and roughly chopped; 2 chiles serranos, stemmed and roughly chopped, including seeds; 2 tablespoons roughly chopped white onion; 1 teaspoon roughly chopped garlic; 1/4 cup chopped fresh cilantro, thick stem ends removed; 3/4 teaspoon fine sea salt, or to taste

By Marilyn Tausend and Ricardo Muñoz Zurita

October 10, 2012

Raw Green Tomatillo Salsa

While salsas made from red tomatoes are often on the table, especially in central Mexico, it is the green salsas made with tomates verdes, the smaller, papery huskwrapped tomatillos of the same nightshade family, that predominate in most of the country. This simple salsa with its tart chile flavor is a surprising accent for any grilled meat.

Recipe notes

29 Ricotta Recipes for Dinner, Dessert, and More

Put that half-full tub to use with recipes that go beyond the Italian American classics.

The Most-Saved Recipes in the Epicurious App This Week

Like seared scallop piccata and chocolate Guinness cake.

Chocolate Guinness Cake

A generous glug of stout gives this snackable loaf a malty depth.

Hot Honey–Glazed Salmon

This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.

The Only Frittata Recipe You’ll Ever Need

Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Vegan Chili

This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.