This No-Cook Salsa Brightens Whatever It Touches

October 4, 2024

Gustavo Romero of Oro by Nixta's recipe for salsa cruda (raw salsa) is fresh, vibrant, and comes together in minutes — just chop, mash, and mix! The flavors of tomatillo, serrano chiles, onion, garlic, cilantro and lime are unlocked by the grind of the molcajete, for a taqueria-style salsa that adds much-needed brightness to cheesy quesadillas or heavier tacos. Enjoy it fresh, because this salsa is meant to be made and devoured ASAP (it will last up to three days in the fridge).

Molcajete

Salsa Cruda (Raw Salsa)

Gustavo Romero

Ingredients

¼ white onion, chopped
4 garlic cloves, chopped
3 serrano chiles, chopped
3 tomatillos, quartered
Juice of 1 lime
1 bunch cilantro, chopped
Salt and pepper to taste

Directions

Add garlic and onion to the molcajete. Grind together into a rough paste, adding a bit of salt if needed to act as an abrasive.
Add serrano chiles and continue grinding until relatively uniform.
Incorporate the tomatillos and mash until well combined.
Finish by mixing in chopped cilantro.
Adjust seasoning to taste and serve.