Salsa Cruda Verde (Fresh Tomatillo Salsa) | CookOS

Salsa Cruda Verde

Name: Salsa Cruda Verde (Fresh Tomatillo Salsa)
Prep time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 14.5 oz tomatillos; 2 oz white onion; 2.25 oz red jalapeño; 1 oz cilantro; 1/2 lime, juiced; 1/2 tsp salt; Tortilla chips, for serving

Salsa Cruda Verde is a no-cook Mexican green salsa made with fresh diced tomatillos, red jalapeño, white onion, and cilantro. Its standout trait is the raw, crunchy texture and bright, uncooked flavor that comes together in minutes.

🌍Mexican 🏷️Salsa 🏷️Salsa cruda 🏷️Salsa verde 🏷️Tomatillo salsa Dip

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Total

45 min

Servings

Difficulty

Easy

Est. Cost

$16–$26

Recipe Source

View original recipe

From TikTok · by arnietex

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Ingredients

14.5 oz tomatillos
2 oz white onion
2.25 oz red jalapeño
1 oz cilantro
1/2 lime, juiced
1/2 tsp salt
Tortilla chips, for servingoptional

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Instructions

1
Weigh the tomatillos (14.5 oz), white onion (2 oz), red jalapeño (2.25 oz), and cilantro (1 oz).
2
Finely dice the tomatillos and place them in a large mixing bowl.
3
Finely dice the red jalapeño. For less heat, you can remove the seeds and membranes. Add the diced jalapeño to the bowl.
4
Finely dice the white onion and add it to the bowl.
5
Roughly chop the cilantro and add it to the bowl.
6
Squeeze the juice of half a lime over the ingredients in the bowl.
7
Season with 1/2 teaspoon of salt.
8
Stir everything together until well combined.
9
For best flavor, let the salsa rest for about 30 minutes before serving.
10
Serve with tortilla chips.

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Tips & Notes

Pro tips

Dice ingredients uniformly small (about 1/8-inch) so the salsa is chunky but eats evenly on chips
Use fresh, firm tomatillos and add lime juice just before serving to prevent browning and maintain brightness
Drain excess liquid from the salsa after 2–3 hours of sitting to keep it from becoming watery
Taste and adjust salt before serving—the flavors are raw and direct, so seasoning is critical

Substitutions

Red jalapeño → green jalapeño (less sweet, more herbal heat)
Cilantro → flat-leaf parsley (milder, herbaceous note)
Lime → white vinegar (1 tsp, more acidic punch)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 4 days. Drain excess liquid before serving to maintain crunch.

Common Questions

Can I make Salsa Cruda Verde ahead of time?

Yes, prepare it up to 4 hours ahead and refrigerate. Drain excess liquid before serving to prevent sogginess. Add lime juice just before serving for best flavor.

What's the difference between Salsa Cruda Verde and cooked salsa verde?

Salsa Cruda Verde is raw and uncooked, delivering a crunchy texture and bright, fresh flavor. Cooked salsa verde is blended or simmered, creating a smoother consistency and deeper flavor.

How spicy is this salsa?

One red jalapeño in 14.5 oz tomatillos makes it mildly spicy. Remove jalapeño seeds for less heat, or add a second jalapeño for more kick.

Can I substitute jalapeño for red jalapeño?

Yes, green jalapeños work well and will be slightly less spicy. Red jalapeños are riper and sweeter, so green will add more bite.

How do I know when tomatillos are ripe?

Choose firm tomatillos that fill their husks and have a bright green to yellowish color. They should feel heavy for their size and have no soft spots.