This article includes a list of general references, but it lacks sufficient corresponding inline citations. (May 2020) |
Salsa verde (lit. 'green sauce') is a type of spicy, green sauce in Mexican cuisine based on tomatillo and green chili peppers.
 | |
| 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
editThis 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
References
edit- ^ Gentilcore, David (2010). Pomodoro! A History of the Tomato in Italy. Columbia University Press. p. 10.
- ^ Johansen, Kristen (July 15, 2011). "Tomatillos: Fruits with benefits". Roanoke Times. Retrieved May 22, 2020.
- 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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