Summary
Salsa verde (lit. 'green sauce') is a type of spicy, green sauce in Mexican cuisine based on tomatillo and green chili peppers.
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| Type | Green sauce |
|---|---|
| Place of origin | Mexico |
| Main ingredients | tomatillo, chili pepper |
| |
The tomatillo-based Mexican salsa verde dates to the Aztec Empire, as documented by the Spanish physician Francisco Hernández, and is distinct from the various medieval European parsley-based green sauces.[1]
In the cuisines of Mexico and the Southwestern United States, it is often served with Mexican or Tex-Mex style dishes like enchiladas and chicharrón (pork rinds). The version typical of New Mexico consists mostly of green chile rather than tomatillos.
Types edit
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 of the elements are cooked. A molcajete or a blender can be used for the grinding process. Cooking or roasting the tomatillo will enhance the flavor, providing a sweeter salsa.[2] After the sauce is prepared, it can be cooked again in a pan with a little oil.
See also edit
- Green sauce
- Pipián (sauce), another Mexican green sauce
- Salsa roja