Salsa verde

Salsa verde
Type Salsa
Place of origin Mexico
Main ingredients tomatillo, chili pepper
Cookbook: Salsa verde  Media: Salsa verde

Salsa verde ( sauce) is a type of spicy, green sauce in Mexican cuisine. It is based on tomatillo and chili pepper. To distinguish it from the Spanish and Italian herb-based green sauces, it is often qualified in Spanish-language texts as salsa verde picante, or "spicy green sauce".

This green sauce comes in subtypes: cooked sauce, in which the ingredients are cooked and then ground; roasted salsa, in which the elements are roasted on a comal and then ground; raw sauce, in which ingredients are ground and eaten without cooking; and a combination in which some elements cooked. A molcajete or a blender can be used for the grinding process. After the sauce is prepared, it can be cooked again in a pan with a little oil.

It is used to prepare traditional Mexican-style foods in the cuisines of Mexico and of the Southwestern United States, often in a mild spiciness level for enchiladas and chicharrónes (pork rinds), or more spicy for antojitos such as tacos and quesadillas. The version typical of New Mexico consists mostly of green chile rather than tomatillos.

See also


  • Bayless, Rick; Mexico One Plate at a Time (2000); ISBN 978-0684841861
  • Muñoz Zurita, Ricardo; Pequeño Larousee de la Gastronomía Mexicana (2013); ISBN 9786072107373
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