Salsa verde

Salsa verde, a vibrant green sauce, is a cornerstone of Mexican cuisine. Primarily crafted from tomatillos and green chili peppers, this zesty condiment has historical roots extending back to the Aztec Empire, as documented by Spanish physician Francisco Hernández. This Mexican rendition of salsa verde differs markedly from the parsley-based green sauces popular in medieval Europe. In both Mexican and Southwestern American kitchens, salsa verde is a cherished accompaniment for dishes like enchiladas and chicharrón (pork rinds). In New Mexico, a variation featuring green chilies instead of tomatillos is especially prevalent.

There are multiple approaches to making salsa verde. The ingredients can be cooked before being ground, roasted on a comal for an added layer of flavor, or simply ground raw. There's also a mixed method where some ingredients are cooked while others remain raw. For grinding, a traditional molcajete or a modern blender can be used. Cooking or roasting the tomatillos can impart a sweeter and richer flavor to the salsa. Once the sauce is prepared, it can be further enhanced by simmering it in a pan with a bit of oil.