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Salsa verde

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This is an old revision of this page, as edited by Delvillarfr (talk | contribs) at 00:47, 10 August 2016 (Restricted the salsa's description in the first paragraph to its two main ingredients. Onion, garlic and cilantro may or may not be present; pepper is seldom found; and salt is overkill.). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.

salsa verde picante

Salsa verde is a type of spicy green sauce in Mexican cuisine. It is based on mexican green tomato or tomatillo and chili pepper.

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 raw, ready to eat; and a combination in which some elements are roasted and other 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 little oil.

It is used to prepare traditional Mexican foods, in a mild spicy level for enchiladas and pork rinds, or more spicy for antojitos such as tacos and quesadillas.

See also

References

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