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.
Nobody has published a salsa verde recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.