Salsa Verde o Roja Cruda

Ingredients

• 12oz. tomatillos (about 8 medium), husks removed, rinsed, quartered, or 12 oz. tomatoes, cored, quartered
• ½medium avocado (optional; for making salsa verde)
• ¼medium white onion, coarsely chopped
• 1garlic clove
• 1serrano chile, coarsely chopped
• ¼cup (packed) cilantro leaves with tender stems
• 1tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
• 1–2Tbsp. fresh lime juice (optional; for making salsa roja)

Instructions

1. If making salsa verde, blend tomatillos, avocado, onion, garlic, chile, cilantro, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a blender on medium-low speed until salsa is smooth. Taste and season with more salt if needed. (Do not blend on higher than medium speed or your salsa will be airy and taste like a smoothie.
2. If making salsa roja, blend tomatoes, onion, garlic, chile, cilantro, 1 Tbsp. lime juice, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a blender on medium-low speed until salsa is smooth. Taste and season with more salt and lime juice if needed.
3. Do ahead: Salsa can be made 2 days ahead. Transfer to an airtight container; cover and chill.