| 词条 | Salsa verde |
| 释义 |
| image = File:SALSA VERDE.jpg|thumbnail|salsa verde picante | caption = | alternate_name = | country = Mexico | region = | creator = | course = | type = Salsa | served = | main_ingredient = tomatillo, chili pepper | variations = | calories = | other = }} Salsa verde ({{literal translation|lk=yes|i=yes|green sauce}}) is a type of spicy, green sauce in Mexican cuisine. It is based on tomatillo and chili pepper. This green sauce comes in subtypes: cooked sauce, in which the ingredients are cooked and then ground; roasted salsa, in which the elements are roasted on a {{lang|es|comal}} and then ground; raw sauce, in which ingredients are ground and eaten without cooking; and a combination in which some elements cooked. A {{lang|es|molcajete}} or a blender can be used for the grinding process.Cooking or roasting the tomatillo will enhance the flavor providing a sweeten salsa[1]. After the sauce is prepared, it can be cooked again in a pan with a little oil. It is used to prepare traditional Mexican-style foods in the cuisines of Mexico and of the Southwestern United States, often in a mild spiciness level for {{lang|es|enchiladas}} and {{lang|es|chicharrónes}} (pork rinds), or more spicy for {{lang|es|antojitos}} such as {{lang|es|tacos}} and {{lang|es|quesadillas}}. The version typical of New Mexico consists mostly of green chile rather than tomatillos. See also{{Portal|Food}}
References
3 : Chili pepper dishes|Condiments|Mexican cuisine |
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