Salsa Verde Cruda
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
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
Instructions:
Makes about 1 1/2 cups
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 husk–wrapped 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.
Starting with the tomatillos, put all of the ingredients in a blender or food processor, then process to a smooth consistency. The salsa should be quite thick, so don’t be tempted to add water to thin it. It is best when served right away, but it will keep in the refrigerator for up to 1 day.
From epicurious.com