Salsa Verde o Roja Cruda
by Rick Martinez
summer
Ingredients
You have 1 of 9
produce
- ○12 oztomatoes(cored, quartered)
- ○1/2 mediumavocado(optional; for making salsa verde)
- ○1/4 mediumwhite onion(coarsely chopped)
- ✓1 clovegarlic
- ○1serrano chile(coarsely chopped)
- ○1/4 cupcilantro(packed)
- ○12 oztomatillos(husks removed, rinsed, quartered)
- ○1–2 Tbsplime juice(fresh; optional; for making salsa roja)
pantry staple
- ○1 tspkosher salt(plus more)
Instructions
- 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.
- Salsa can be made 2 days ahead. Transfer to an airtight container; cover and chill.
My notes
Salsa lasts five days in the fridge or up to a month if you freeze it.