From Enrique Olvera's kitchen · Pujol, Mexico City
blend · salsa
★ STARRED KITCHENSalsa Verde Cruda
From an award-winning kitchen
Ratio
WATER 45
Ingredients
- TOMATILLO454 g
- JALAPENO30 g
- GARLIC10 g
- ONION40 g
- CILANTRO20 g
- SALT6 g
- WATER45 ml
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Mexican chef of Pujol in Mexico City (Michelin / World's 50 Best) and Cosme in New York. Mole Madre and contemporary Mexican tasting menus define his kitchens.
Originally published as Salsa Verde Cruda.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Enrique Olvera / Mexico from the Inside Out reprints (published as “Salsa Verde Cruda”). Full citation lives in Provenance.