Fresh tomatillo salsa (Salsa cruda de tomate verde) from Mexican Everyday: Easy, Full-Flavored, Tradition-Packed (page 152) by Rick Bayless and Deann Groen Bayless

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations and serving suggestions.

  • nicolepellegrini on September 27, 2020

    Glad I read the comments and followed clkandel's suggestions. I added one lime and half the water suggested as it was definitely enough. I also used roasted garlic since I can't eat it raw. A very vibrant green salsa with a fresh flavor.

  • clkandel on July 01, 2019

    Very fresh tasting salsa. I added the juice of 1 lime. Add the water a little at a time. I didn't even use the least amount listed and I thought it was a bit watery.

  • jenmacgregor18 on August 17, 2016

    Ok, I cheated and used canned tomatillos; but it still turned out well. It was delicious win the vegetable enchiladas that I made with zucchini, corn, red onion, black beans & white cheddar.

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