Mexican Salsa Verde

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.

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