Salsa Verde Cruda & Salsa Brava _ Raw Salsas - Teaches Mexican Cooking

SALSA VERDE CRUDA &
”SALSAS ARE FUNDAMENTAL FOR MEXICANS.

INGREDIENTS

860g small tomatillos
20g white onion, roughly chopped
35g cilantro leaves
2g garlic cloves, cut in half
20g chiles serranos, destemmed
20g little gem lettuce
165g avocado
140ml water
Salt to taste
METHOD
Make the Salsa Verde Cruda: Add all ingredients to a blender and
blend on high speed until smooth and combined. Taste for seasoning and add more salt if necessary. Serve immediately.
SALSA VERDE CRUDA
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
Makes about 1,100g
800g white onion
150g habanero chiles
6g salt
18g dry oregano
80ml fresh lime juice
50ml extra virgin olive oil
METHOD
Slice the onions: Remove the outer layer of the onion’s skin. Place it
on a cutting board cut side down and slice it into thin half-moons.
Separate the pieces with your fingers to ensure that they all
marinate evenly. Place the onions in a mixing bowl.
Slice the chiles: Put on plastic gloves and slice the habanero chiles
perpendicularly—stems, seeds, and all—resulting in thin slices that
resemble flowers. Add the habaneros to the bowl with the onion.
With the gloves still on, mix with your hands to combine.
Make the Salsa Brava: Remove the gloves. Add the salt, oregano,
lime juice, and olive oil to the habanero-onion mixture. Use a spoon
to combine. Allow the salsa to sit at room temperature for about 20
minutes before serving. Store in an airtight container in the refrigerator for up to 2 weeks.
SALSA BRAVA
The name of this salsa translates to “fierce,” and with good reason—the raw habaneros featured
are super spicy (Gabriela recommends using plastic gloves when handling them). That said, this
quick-pickled salsa has a bright, fresh flavor that pairs well with seafood, tostadas, sopes, and more.
Try making this with colored habaneros or onions for a more festive end result.