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| Type | Green sauce |
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| Place of origin | Mexico |
| Main ingredients | Tomatillo,chili pepper |
InMexican cuisine,salsa verde (lit. 'green sauce') is a spicygreen sauce made fromtomatillo and greenchili peppers. It dates to theAztec Empire, as documented by the Spanish physicianFrancisco Hernández, and is distinct from the variousmedieval European parsley-basedgreen sauces.[1]
In the cuisines of Mexico andthe Southwestern United States, it is often served with Mexican orTex-Mex dishes such asenchiladas andchicharrón (pork rinds). The versiontypical of New Mexico consists mostly ofgreen chile rather than tomatillos.
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 acomal 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. Amolcajete 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.
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