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Salsa Cruda is literally, "Raw Salsa".  This is a very simple salsa to make, involving very few ingredients.  The use of Shiso came about by accident, when we realized that we had every herb in the kitchen, minus cilantro.  Instead of wasting, we decided to throw in the shiso and see what it would be like.  We immediatly fell in love with the combination.  We find this salsa cruda to be very versatile, as it is perfect over salad, beans, rice, and of course, with chips.   You can make this 100% local as well, since many domestic farms now produce tomatillos and spicy peppers.

Ingredients:

12 tomatillos, husked (soak in warm water and then remove husk) 

1-2 serranos (roughly chopped)

1 clove garlic

1/4 cup shiso leaves (also known as sesame and perilla) (or cilantro of course!), roughly chopped

1-2 tablespoons olive oil

Salt to taste

To make the salsa, simple blend all of the ingredients in a blender or food processor.  It is a good idea to roughly chop everything before hand, so that the blade can catch everything evenly. Makes about 2 cups. This salsa can stay in the fridge for about 1- 1/2 weeks.