Salsa Verde Cruda


Hands down my favorite salsa. It just screams freshness, has a hint of heat and the acidity from the limes brightens it up. It’s obviously great used as a salsa with tortilla chips but it makes an amazing steak sauce (think, chimichurri), perfect with burritos, makes a perfect taco topper. This really is a staple salsa we use in so many things. Hope you enjoy!

Salsa Verde Cruda

This fresh, vibrant, raw (cruda) salsa is super easy to make and crazy versatile.
Prep Time: 15 minutes
Course: Sauce, Side Dish
Cuisine: Mexican
Keyword: Salsa
Servings: 12


  • Food processor


  • 2 lbs Tomatillos - halved
  • 1/4 cup White onion - rough chop
  • 1 Avocado - halved
  • 2-3 Garlic cloves - halved
  • 1 cup Cilantro leaves - packed
  • 1 whole Jalapeno - seeded and halved
  • 1 tsp Kosher salt - plus to taste
  • 1 whole lime - juice


  • Add tomatillos to food processor and pulse a few times to make room for rest of ingredients. Add everything else and puree. I do mine 2x. Taste to adjust for salt and lime juice. Holds in fridge for a few days.
  • I also like to run it through a fine mesh sieve to remove some of the water and thicken the salsa up a bit. The water makes for a great rice cooking liquid too!


For the tomatillos, they’re easy to find at your local Mexican market. Choose the smallest ones, unwrap and rinse before halving.
For a twist, substitute 7Up for the water. Adds an interesting sweetness.
Tried this recipe?Let us know how it was!

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