Salsa Verde Cruda

Name: Salsa Verde Cruda
Yield: Makes about 1 1/2 cups
Ingredients: 1/2 pound tomatillos (about 5 or 6), husked, well rinsed, and roughly chopped; 2 chiles serranos, stemmed and roughly chopped, including seeds; 2 tablespoons roughly chopped white onion; 1 teaspoon roughly chopped garlic; 1/4 cup chopped fresh cilantro, thick stem ends removed; 3/4 teaspoon fine sea salt, or to taste

By Marilyn Tausend and Ricardo Muñoz Zurita

October 10, 2012

Raw Green Tomatillo Salsa

While salsas made from red tomatoes are often on the table, especially in central Mexico, it is the green salsas made with tomates verdes, the smaller, papery huskwrapped tomatillos of the same nightshade family, that predominate in most of the country. This simple salsa with its tart chile flavor is a surprising accent for any grilled meat.

Recipe notes

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Salmon With Sizzled Nut Salsa

A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

One-Pot Chicken Thighs With Cilantro Rice and Beans

This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.