Salsa verde is a green sauce used as a condiment or dipping sauce in Italian, French, German, Argentine, and Mexican cuisine. The European and Argentine versions use herbs, while the Mexican version uses tomatillos and chili peppers. Recipes vary, but typically include herbs, garlic, onion, vinegar, and oil. Salsa verde can be made by hand or with a food processor.
Salsa verde can be any number of green-colored sauces from Italy, Germany, France, Argentina, or Mexico. The European and Argentine variants owe their green color to the large amount of herbs used in the recipe, while the Mexican variants are green due to the use of tomatillos and chili peppers. Salsa verde is commonly used as a condiment or dipping sauce.
Italian green sauce, or salsa verde, is commonly made with parsley, capers, garlic, onion, vinegar, olive oil, and anchovies. Additional ingredients, such as mustard or bread cubes, can be added to the mix. Traditionally, the ingredients are finely chopped and mixed by hand. There are several variations of Italian salsa verde and they are widespread in Italian cuisine.
The French version of salsa verde, salsa verte au pain, has its roots in the Italian version. The basic recipe is similar, and the sauce is prepared in much the same way. French salsa verde can also be a type of mayonnaise flavored with tarragon, parsley, sage, and lemon. As in the Italian version, there are numerous variations of the recipe.
In German cuisine, salsa verde is typically made with a thick, creamy base of yogurt, eggs, buttermilk or sour cream, and several varieties of fresh herbs. Herbs used may include borage, sorrel, watercress, chervil, chives, parsley, rocket, dill and spinach, to name a few. German green sauce, or grüne soße, is often served alongside potatoes and meat.
Chimichurri, a kind of Argentine salsa verde, is primarily used as a marinade for grilled meats, and variations of the basic recipe can be found throughout Latin America. Parsley, olive oil, garlic, chili peppers and vinegar are used for the basic recipe, although variations may include bay leaves, coriander, paprika or tomatoes. Tomatoes and peppers are used for the red variation of chimichurri.
The Mexican version of salsa verde, salsa verde, is made with tomatillos, green chiles, garlic, onion, and cilantro. Unlike the European and Argentinian varieties, Mexican salsa verde is usually very hot. This sauce is often used to add heat and flavor to foods such as tamales, grilled meats, and tacos. It can also be used as a dip.
To prepare salsa verde of any variety, a chef must consider the seasonal availability of fresh produce, although the wide range and flexibility of most recipes allow for ingredients to be substituted and experimented when necessary. More traditional recipes call for hand cutting or grinding the herbs. If tradition is less important than speed, you can use a food processor or blender.
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