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Milk Street Bowtie Fresh Tomatillo and Serrano Chili Salsa

Fresh Tomatillo and Serrano Chili Salsa

Makes about 1½ cups

10 minutes

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Bright, tangy and moderately spicy, this salsa cruda, or uncooked salsa, requires little knifework and comes together quickly in a blender. We make it with only three ingredients, plus salt, as taught to us by Jorge Fritz and Beto Estúa of Casa Jacaranda cooking school in Mexico City. The fresh, acidic flavor of this salsa makes it an ideal condiment for rich, fatty dishes, but we think it’s great on just about anything, including simple rice and beans, and even as a dip for tortilla chips.

Makes about 1½

cups

10 minutes

5 medium tomatillos (9 ounces), husked and quartered
1/4 medium white onion, roughly chopped
3 serrano chilies, stemmed, seeded and roughly chopped
Kosher salt
Ingredients
  • 5

    medium tomatillos (9 ounces), husked and quartered

  • ¼

    medium white onion, roughly chopped

  • 3

    serrano chilies, stemmed, seeded and roughly chopped

  • Kosher salt

Salsas

Recipe

Salsa Macha

Directions

Fresh Tomatillo and Serrano Chili Salsa

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