Green sauce

Green salsa is a classic and versatile sauce in cooking, characterized by its fresh color and vibrant, slightly tangy flavor. It is primarily made from fresh ingredients such as tomatillos (a green fruit similar to a tomato, but with a thin and translucent husk), green chilies, onion, garlic, cilantro, and lime or lemon juice. Depending on the region and recipe, it may also include other ingredients like jalapeños, parsley, or even avocado to add creaminess.

Origin: Green salsa has deep roots in Mexican cuisine, where it is one of the most traditional and widely used sauces to accompany dishes like tacos, enchiladas, tamales, meats, and fish. Its popularity has also spread to other Latin American countries, adapting to locally available ingredients.

Properties: In addition to providing a fresh and slightly spicy flavor, green salsa is low in calories and rich in antioxidants thanks to the tomatillos and chilies. Tomatillos contain vitamin C and fiber, while cilantro provides antioxidant compounds and a characteristic aroma. Being a preparation primarily based on natural and fresh ingredients, it is a healthy option to enhance the flavor of various dishes without adding excessive fats or sodium.

Names in Spanish from Latin America: This sauce may be called by various names depending on the region, such as salsa verde (most common term), chimichurri verde (in some countries, although it is more commonly used for a parsley-based sauce), aji verde (in Andean countries like Peru or Bolivia when it includes chili and other fresh ingredients), or simply verde when spoken colloquially in the context of sauces.

In summary, green salsa is a fundamental ingredient in many Latin American recipes, perfect for adding freshness, flavor, and a healthy touch to your dishes.