Tomatillo Salsa Cruda

Fermín Núñez's raw tomatillo salsa combines tart, fresh tomatillos; jalapeño and serrano chiles; tender scallions; and pungent cilantro for a juicy, refreshing salsa perfect for topping tacos, eggs, or tortilla chips.

Tomatillo Salsa Cruda
Photo: Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Nidia Cueva
Total Time:
10 mins
2 1/2 cups


  • 5 medium tomatillos (about 12 ounces), husks removed and roughly chopped (about 2 1/2 cups)

  • 1 small red onion (about 6 ounces), roughly chopped (about 1 cup)

  • 1 cup packed fresh cilantro leaves and stems (from 1 [2-ounce] bunch)

  • 2 medium jalapeño chiles (about 2 ounces) (unseeded), stemmed and roughly chopped (about 3/4 cup)

  • 2 medium scallions (about 1 ounce), trimmed and roughly chopped (about 1/2 cup)

  • 1 medium-size fresh serrano chile (about 1/8 ounce) (unseeded), stemmed and roughly chopped (about 1 1/2 tablespoons)

  • 2 tablespoons pure olive oil

  • 2 tablespoons fresh lime juice

  • 1 teaspoon kosher salt, plus more to taste


  1. Pulse tomatillos, onion, cilantro, jalapeños, scallions, and serrano in a food processor until finely chopped, 12 to 16 pulses, stopping to scrape down sides of bowl as needed. Transfer mixture to a medium bowl. Stir in oil, lime juice, and salt. Season with additional salt to taste.


For the best result, look for firm tomatillos. For a milder salsa, remove the seeds from the chiles.

Make Ahead

Store salsa in an airtight container in refrigerator up to 3 days.

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