Chef Carlo Guardado’s - Salsa Cruda

A staple across northern Mexico, Salsa Cruda is all about freshness, balance, and letting great ingredients shine. This version combines bright tomatillos, roasted garlic, serrano chiles, scallion tops, and coriander for a salsa that is vibrant, herbaceous, and lightly smoky.

It brings just enough heat and acidity to complement grilled and smoked beef while allowing the flavor of the meat to remain the star of the plate.

Ingredients

• 10–12 medium tomatillos, cored
• 3 tbsp roasted garlic
• 2 tbsp ground coriander
• 5–6 serrano chiles
• 2 cups sliced scallion tops
• Salt, to taste

Yield: Approximately 3 cups

Pairs Well With

• Ribeye
• Tri-tip
• Picanha
• Carne asada
• Smoked beef ribs

For a Bolder Finish

Consider adding:

• ½ tsp crushed red chile flakes
• 1 tsp dried Mexican oregano
• A squeeze of grilled lime

Bright, herbaceous, and lightly smoky, this salsa delivers fresh acidity and balanced heat, making it a natural pairing for rich cuts of beef and live-fire cooking.