 | This article includes a list of general references, but it lacks sufficient corresponding inline citations. (May 2020) |
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| Type | Green sauce |
|---|---|
| Place of origin | Mexico |
| Main ingredients | Tomatillo, chili pepper |
Salsa verde (lit. 'green sauce') is a type of spicy, green sauce in Mexican cuisine based on tomatillo and green chili peppers.
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.
- ^ Gentilcore, David (2010). Pomodoro! A History of the Tomato in Italy. Columbia University Press. p. 10.