Salsa verde is a cold uncooked sauce made from herbs and is also called green sauce. The ingredients and method of preparation are different in different countries.
Salsa verde is a staple in every Mexican kitchen. In Mexico, it is based on tomatillos and in New Mexico, it is based on green chilli. Salsa and Salsa Verde are different from each other. Salsa is a condiment made with red tomatoes, chili peppers, onion, garlic, and fresh cilantro. Salsa verde uses tomatillos instead and has a tangy, zesty flavour combined with the underlying tastes of roasted green chilis and onion. It can be served immediately or stored. It tastes better when it is refrigerated as the flavours blend in.
In Italy, salsa verde is a cold rustic sauce. The ingredients parsley, vinegar, capers, garlic, onion, anchovies, olive oil, and mustard, are coarsely chopped.
In French cooking, salsa verde is called ‘sauce verte au pain’. Originally a bread sauce like Italian salsa verde, today it refers to mayonnaise flavoured with tarragon, parsley or sage, and lemon juice.
In Germany, it is made with seven different herbs, sour cream, oil, vinegar, mustard, salt, and hard-boiled eggs. There are different variants to this sauce, based on the seasonal availability.
Though salsa verde is prepared differently, the purpose is the same. It is used as a condiment or dipping sauce.
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