Salsa Verde Cruda

Roberto Santibañez

Rosa Mexicano, NYC

Rosa Mexicano, which is known for its tableside guacamole presentation, offers another winning condiment with this salsa. Chef Roberto Santibañez, who taught Beard House guests how to prepare it in his Exploring the Flavors of Mexico workshop, explains that the dish’s heat can be adjusted by using more or less chile. "Keep in mind that this is a condiment," he said, "so it needs to be well seasoned and with a strong spice level." This salsa is delicious over chicken or fish, and it makes a fantastic dip for tortilla chips.


  • 1 pound tomatillo, husked, washed, and roughly chopped
  • 1/2 small white onion, chopped
  • 3 cloves garlic
  • 1 jalapeño or serrano chile pepper, seeded
  • 10 sprigs cilantro
  • Salt to taste


Combine the tomatillos, onion, garlic, chile, and cilantro in a blender. Purée until smooth.

Season with salt to taste and serve.


2 cups