If you only make one type of sauce on the regular, it should be salsa verde. The biggest misconception about salsa verde is that its literally salsa—as in, to dip tortilla chips in. But its so much more than that. Its a category of green sauces that are served cold or room temperature and uncooked. Almost every country has its own favorite green sauce, and it can be vinegar-forward, oil-forward, or made of mostly vegetables. Popular salsa verdes include Argentinian chimichurri, Italian pesto, Mexican tomatillo and/or avocado salsa, and French sauce verte.
Most all salsa verdes are five ingredients or less—garlic, herbs, oil, vinegar, and sometimes some form of heat like chiles or chile flakes—and work well as a marinade or finishing sauce for virtually any meat or vegetable. These green sauces are also as versatile and multi-purpose as mayonnaise: they can be a dip, spread, sauce, or condiment. Try it with anything from grilled chicken to eggs to dip for vegetables.
If your main ingredient is a little more hearty and robust like steak, top with a vinegar-based salsa verde to cut through the heaviness, like chimichurri. The quick sauce—garlic, parsley, cilantro, red wine vinegar, and olive oil—is particularly great on quick-cooking skirt, hanger, and tri-tip steak, but it would taste good with any meat, TBH.
Salsa verde, or green salsa, is growing in popularity as more people are willing to try different salsa beyond the common salsa roja. Instead of red tomatoes, salsa verde uses tomatillos. Tomatillos are closely related to tomatoes, but it is important to know that they are not simply unripe or baby tomatoes.
Pesto and Sauce Verte
If you’re cooking something a little milder—like fish, pasta, chicken, or vegetables—an oil-based pesto or mayonnaise-based sauce verte is probably a better way to add more flavor and more fat. Ideally, you dont want fat on fat. Pesto can be made a million different ways, with different greens—even kale and collards—olive oil, cheese, and nuts. Try it for grilled chicken, and then use the leftovers for pasta or potato salad.
Salsa Verde Secrets: The 3 Most Popular & Delicious Recipes (Jalapeño, Tomatillo + Guacamole)
FAQ
Which is spicier red salsa or green salsa?
Is salsa verde always spicy?
Is green enchilada sauce and salsa verde the same thing?
What is the difference between salsa verde and salsa verde?
Not to be confused with salsa verte, salsa verde is a green, tomatillo-based salsa. Traditional recipes typically call for roasting or simmering tomatillos, serrano or jalapeño chiles, onion, and garlic until softened, then blending it all with fresh cilantro.
What is salsa verde based on?
In Mexican cuisine, salsa verde is typically based on the tomatillo. These are small green vegetables that look like mini-tomatoes. Tomatillos are from the same family as tomatoes, but really they are more closely related to the gooseberry. They are prized in the culinary world for their mild tartness which plays very well with fiery flavors.
What are the different types of salsa verde?
Salsa verde literally translates in Spanish to ‘green sauce’. Each country has their own version of salsa verde; however, the four most popular varieties are Mexican tomatillo salsa, Italian pesto, Argentinian Chimichurri and French sauce Verte.
What does green verde salsa taste like?
Fruit: Green verde salsa uses ripe tomatillos instead of traditional red tomatoes. Taste: Traditional salsa is slightly sweet and can range from very mild to spicy in flavor. Tomatillo salsa is tangy and zesty in flavor with an underlying smoky green chile taste. Why is tomatillo salsa green?