Salsa Verde o Roja Cruda

tomatillo avocado onion garlic serrano chiles cilantro kosher salt lime juice healthyish

Rick Martinez

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Source

Ingredients

12 oz. tomatillos (about 8 medium), husks removed, rinsed, quartered, or 12 oz. tomatoes, cored, quartered

½ medium avocado (optional; for making salsa verde)

¼ medium white onion, coarsely chopped

1 garlic clove

1 serrano chile, coarsely chopped

¼ cup (packed) cilantro leaves with tender stems

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more

1–2 Tbsp. fresh lime juice (optional; for making salsa roja)

Method

If making salsa verde, blend tomatillos, avocado, onion, garlic, chile, cilantro, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a blender on medium-low speed until salsa is smooth. Taste and season with more salt if needed. (Do not blend on higher than medium speed or your salsa will be airy and taste like a smoothie.)

If making salsa roja, blend tomatoes, onion, garlic, chile, cilantro, 1 Tbsp. lime juice, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a blender on medium-low speed until salsa is smooth. Taste and season with more salt and lime juice if needed.

Do ahead: Salsa can be made 2 days ahead. Transfer to an airtight container; cover and chill.