Small Bowl of Uncooked Tomatillo Sauce
(click to enlarge)

Tomatillo Sauce, Fresh


Mexico   -   Salsa de Tomate Verde Cruda
Makes:
Effort:
Sched:
DoAhead:  		 1 cup
**
45 min
Yes		 An excellent fresh salsa dip for crisp tortilla chips or similar. In Mexico City it's topped with thinly sliced avocado and shredded fresh white cheese, then called Salsa de Albaniles (Bricklayer's sauce).

1/2
2
1
1
1/2
1/3
2
#
oz
cl

T
t
T
Tomatillos (1)
Onion white
Garlic small
Chili Serrano (2)
Cilantro (3)
Salt
Water
Make   -   (45 min)
  1. Blast CHILIS SERRANO black with your Kitchen Torch and brush off the skins under running water.
  2. Dice TOMATILLOS small, chop ONIONS, Chilis, GARLIC and CILANTRO small. Mix. See Note-3 about Cilantro.
  3. Grind with your molcajete (or run in your food processor if you don't have a molcajete) until you have the desired texture. It should not be too smooth.
  4. Cut your totilla strips about 3/4 inch wide for this dip.
NOTES:

  1. Tomatillos:

     These are easy to find in the Southwest, even in major supermarkets, but will be much cheaper in smaller markets serving Mexican communities. Regular green tomatoes are not an acceptable substitute. For details see our Tomatillo page.

  2. Chilis Serrano:

      One Serrano makes a sauce that's moderately spicy in Southern California but may not play that way in the Frozen North. Adjust for your taste, tolerance and latitude. See our Chilis page for more details.

  3. Cilantro:

      If you need to make this more than a few hours in advance hold the cilantro. Chop it fine and stir it in just before serving.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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