Salsa verde (Mexico)

salsa verde picante

Salsa verde is a type of spicy green sauce in Mexican cuisine. It is based on mexican green tomato or tomatillo and chili pepper.

This green sauce comes in subtypes: cooked sauce, in which the ingredients are cooked and then ground; roasted salsa, in which the elements are roasted on a comal and then ground; raw sauce, in which ingredients are ground raw, ready to eat; and a combination in which some elements are roasted and other cooked. A molcajete or a blender can be used for the grinding process. After the sauce is prepared, it can be cooked again in a pan with little oil.

It is used to prepare traditional Mexican foods, in a mild spicy level for enchiladas and pork rinds, or more spicy for antojitos such as tacos and quesadillas.

See also

• Green sauce

References

• Rick Bayless Mexico One Plate At A Time. (2000). ISBN 978-0684841861
• Muñoz Zurita, Ricardo. (2013) Pequeño Larousee de la Gastronomía Mexicana. ISBN 9786072107373

Mexican cuisine
List of Mexican dishes
Soups and stews	Caldo de pollo Caldo de queso Caldo de siete mares Caldo tlalpeño Caldo Xóchitl Clemole Mancha manteles Menudo Mole de olla Sopa de nopal Pinole Pozole Tortilla soup
Rice dishes	Arroz blanco Arroz negro Arroz rojo Arroz poblano Arroz a la tumbada Morisqueta
Egg dishes	Huevos divorciados Huevos motuleños Huevos rancheros Huevos con machaca Huevos a la mexicana
Vegetable dishes	Ayatitos Chile relleno Chiles en nogada Chileajo de vegetales Chipotle Elote Frijoles charros Frijoles negros Frijoles Puercos Guasanas Nopal asado Pepita Rajas con crema Refried beans Romeritos Esquites
Poultry dishes	Arroz con pollo Chicken feet Escabeche oriental Mole poblano Pollo motuleño Tinga de pollo
Pork dishes	Adobada Calabacitas con puerco Carne de chango Carnitas Chicharrón en salsa Chileajo de cerdo Chilorio Chorizo Cochinita pibil Poc Chuc
Beef dishes	Alambre Albóndigas al chipotle Beef brain Beef tongue Bistec Cabeza Carne asada Carne seca Carne a la tampiqueña Criadillas Machaca Pachola Picadillo Puntas Salpicón Tinga de res
Seafood dishes	Aguachile Cahuamanta Huachinango a la Veracruzana Mojarra frita Camarones al ajillo Mixmole de pescado Pescado al ajillo Pulpo a la campechana Pan de cazón Pámpano en escabeche Pescado zarandeado
Other protein dishes	Al pastor Barbacoa Birria Cabrito Chahuis Chapulines Discada Entomatada Escamol Jumiles Maguey worm Mixiote Moronga Pastel azteca
Cheese dishes	Chicharrón de queso Queso fundido/flameado Queso en salsa Queso con huazontle Queso relleno
Antojitos of corn dough	Corn tortilla Cazuelita Chalupa Chilaquiles Chochoyote Corunda Doblada Duros Empalme Enchilada Gordita Guajolota Huarache Infladita Molote Nachos Panucho Papadzules Peneque Piedra Polcán Quesadilla Salbute Sope o Memela Taco Tamale Taquito Tlacoyo Tlayuda Tostada
Antojitos of wheat dough	Wheat tortilla Burrito Cemita Empalme Enchilada Gringas Guajolota Mollete Nachos Pambazo Paste Quesadilla Sincronizada Taco Taquito Torta
Sauces and condiments	Adobo Chamoy Mole verde Mole blanco Mole poblano Mole sauce Salsa verde (spicy green sauce) Salsa roja (spicy red sauce) Recado rojo Salsa
Desserts and sweets	Alegría Arroz con leche Bionico Cajeta Capirotada Chongos zamoranos Churros Cocadas Panela Qurabiya Tres leches cake
Salads	Caesar salad Curtido Guacamole Ensalada de nopalitos Pico de gallo
Miscellaneous	Chile de bola Cueritos Quiote cocido Piedrazo Mango con chile Chiles en escabeche
Breads	Bolillo Buñuelo Cemita Cochinito de Piloncillo Cocol Concha Pan de muerto Pan dulce Rosca de reyes
Beverages	Agave nectar Beer Café de olla Chamoyada Champurrado Horchata de coco Mangonada Margarita Mexican tea culture Pópo Pozol
Related topics	Aztec cuisine Baja Med Comal (cookware) Cuisine of Chiapas Cuisine of Veracruz Escuela de Gastronomía Mexicana Oaxacan cuisine Taco stand Tex-Mex
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