Salsa de chile verde

Green chili sauce is a liquid or semi-liquid preparation made primarily with fresh green chilies, typically varieties such as jalapeño, serrano, or poblano, mixed with ingredients like green tomato (tomatillo), onion, garlic, cilantro, lime juice or vinegar, and salt. This sauce is a staple in Mexican cuisine and other Spanish-speaking countries, known for its fresh, slightly spicy, and acidic flavor that enhances the taste of a wide variety of dishes.

The origin of green chili sauce is found in Mexico, where pre-Hispanic cultures already used chilies and tomatillos in their sauces. Over time, this sauce has become an indispensable accompaniment for tacos, meats, quesadillas, eggs, and many other foods.

Regarding its properties, green chili sauce is low in calories and rich in vitamin C, due to the content of fresh chilies and tomatillos. Additionally, green chilies provide capsaicin, a compound that can stimulate metabolism and act as a natural anti-inflammatory. It is a healthy option to add flavor and a spicy touch without using fats or sugars.

In different regions of Hispanic America, green chili sauce may have different synonyms, such as salsa verde, green chili pepper sauce (in Andean countries), or simply green chili. However, it is important to note that although "salsa verde" is the most common term, in some areas it may refer to sauces made with other green ingredients, so "green chili sauce" specifies the spicy base of the chili.