Dish · mexican
Salsa Verde
Tomatillos are boiled or roasted with serrano chile, cilantro, onion, and garlic, then blended into a tangy green sauce.
Where it comes from
Salsa verde relies on tomatillos, a fruit central to Mexican cooking since before European contact, prized for a sharp acidity that raw tomatoes cannot match.
What cooks argue about
Cooks disagree over cooking the tomatillos: boiling softens the acidity into a mellow sauce, while roasting or charring keeps some brightness and adds a smoky edge instead.
Versions
Nobody has published a salsa verde here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
cilantro
onion
garlic