Salsa verde: Difference between revisions

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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.

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

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 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 (cookware)|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]].
+It is used to prepare traditional Mexican foods, in a mild spicy level for [[enchiladas]] and pork rinds, or more spicy for [[Mexican street food|antojitos]] such as [[tacos]] and [[quesadillas]].
 ==See also==