Peel and remove the stem from the tomatillos then roughly chop them. De-seed and remove the stem from the Serrano chili peppers or jalapeño peppers and slice them into an adequate size.
Add all of the ingredients to a food processor and blend them together until you get a purée. Add the water depending on the water content of the tomatillos. The salsa is ready!
Tomatillos are Chinese lantern plant-like vegetables that have a green fruit covered in an outer skin. They're usually around the size of a golf ball.
I used Serrano chili peppers this time. I used 1 large one but you can adjust the amount to get your preferred level of spiciness.
You can use red tomatoes instead of tomatillos to get a red salsa instead if you'd prefer. However red tomatoes have a higher water-content so it's better not to add too much more water to the mix if used.
Story Behind this Recipe
This is a variety of salsa that is often served alongside meals at Mexican restaurants. I find the green salsa more refreshing so I prefer it. Tomatillos are usually used in cooking after heating but I wanted a more refreshing flavour so left them fresh to make Salsa Verde Cruda.
This is a well-known spicy sauce, just like Tabasco, that can be used in a variety of cooking, not just Mexican. Serve it on the side if you're using it for a party as people will have differing tolerances for spicy food. Please adjust the salt according to the type of food that you plan to serve this salsa with. You can use it to dip chips into as well (but it's quite spicy so be careful!)