Salsa Verde Cruda

 

This recipe is from Gabriela Camara teaches Mexican cooking on Master Class. From the Master Class cookbook “different salsas serve different purposes and speak to different traditions. Each region has its own specialty salsa based on the local ingredients and local palates. This raw, creamy salsa is simple to make. It packs medium heat and a lot of fragrance. You can use hearts of romaine instead of little gem lettuce here, the idea is to add freshness and crispiness to the mix. Seek out a very ripe avocado. It should offer no resistance when touched lightly from the outside and be soft enough to press a spoon into.” Ingredients are all in grams, I just eyed everything and added to taste.

Ingredients:

  • 860g small tomatillos
  • 20g white onion, roughly chopped
  • 35g cilantro leaves
  • 2g garlic cloves, cut in half
  • 20g chiles serranos, de-stemmed
  • 20g little gem lettuce
  • 165g avocado
  • 140ml water
  • salt to taste

Directions:

Add all ingredients to a blender or food processor. Blend until smooth.Taste for seasoning and add more salt if necessary.