Fresh Green Salsa (Salsa verde cruda)
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This vibrant fresh green salsa, known traditionally as salsa verde cruda, is a zingy and versatile vegan condiment. Made with raw tomatillos, fresh coriander, and fiery green chillies, it offers a bright, acidic flavour that cuts through rich dishes perfectly. Unlike cooked sauces, this raw version retains a punchy, garden-fresh quality and a beautiful pale emerald colour that looks stunning on the table.
It is an excellent choice for a healthy dip or a topping for tacos, grilled vegetables, and black bean stews. As it takes less than ten minutes to prepare in a blender, it is a convenient way to add authentic Mexican flair to your midweek meals. If you prefer a milder heat, simply deseed the chillies before blending.
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Ingredients for Fresh Green Salsa (Salsa verde cruda)
230g tomatillos (5 or 6), husked, rinsed, and coarsely chopped
1/2 cup coarsely chopped coriander
2 fresh jalapeño or serrano chillies, coarsely chopped (including seeds), or more to taste
1 large garlic clove, peeled
2 tablespoons chopped white onion
1 1/2 teaspoons kosher salt
How to make Fresh Green Salsa (Salsa verde cruda)
Put the tomatillos in a blender first, then add the remaining ingredients. Pulse a few times, then blend until the salsa is very smooth, at least 1 minute. Season to taste with additional chilli and salt, and blend again.
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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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16 janvier 2026 | Publié à l'origine
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UK recipe editors
Examiné par des pairs
UK recipe editors
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