Mexican Salsa Verde

Origin: Mexico. A cooked or raw sauce of tomatillos, green chilies (often serrano or jalapeño), cilantro, onion, and lime, blended to a coarse or smooth consistency.

Flavor Profile: Bright, tangy, and moderately spicy, with the tomatillo’s distinctive tart, slightly herbal character.

Culinary Uses: Table condiment for tacos and enchiladas (enchiladas verdes are named for this sauce); base for braising chicken and pork.

Regional Variations: Raw salsa verde (salsa cruda) is brighter and sharper than roasted or boiled versions, which develop a mellower, smokier depth.

Storage: Refrigerate; keeps about a week.

Notes: Do not confuse with Italian salsa verde (parsley-caper-anchovy based) — an unrelated “green sauce” tradition sharing only the descriptive name.