Watch our friend Gonzalo Guzmán, chef of San Francisco's Nopalito restaurant, show Christopher Kimball how to make a quick and easy salsa.

From “Nopalito: A Mexican Kitchen,” by Gonzalo Guzmán and Stacy Adimando:

Unlike a cooked tomatillo salsa, this version retains all the bracing freshness and acidity of its raw ingredients. It has a crisp, rustic texture, so much so that you can still see tiny pieces of the skins after it's been blitzed in the food processor. The heat of the raw jalapeños also shines right through.

Because of these qualities, salsa crude tastes best frizzled atop some kind of meat-based antojitos or entrées (such as carnitas), or at least a dish with very robust, "meaty"vegetables, like grilled portobello or king oyster mushrooms. It is a little too raw-tasting to eat on its own with chips.

For 2 cups you'll need, 1 to 2 jalapeños, coarsely chopped, 7 medium tomatillos husked and rinsed, 1 large clove garlic, leaves from ¼ bunch cilantro and salt. In a food processor, combine the jalapeños, tomatillos, garlic, cilantro, and a generous pinch of salt; pulse until the ingredients are well blended but the salsa still has a slightly Chucky texture. Taste and adjust the amount of chiles and salt as desired.