Tomatillos (green tomatoes), jalapeños, coriander and garlic make this vibrant green salsa. It’s your salsa partner to Salsa Roja and an on-hand essential. Where Salsa Roja is sweeter in flavour, Salsa Verde is more piquant and acidic.
Salsa Verde works especially well cutting through succulent or fatty foods such as meat - Barbacoa beef tacos or Carnitas (pork tacos). But it’s also great with a number of vegetarian foods like avocado. Like Salsa Roja, it's also in joyous harmony with eggs. Not for nothing Mexico's egg based breakfast dishes are famous world over and they all have a tantalising salsa or two.
No taste of Mexico is complete without real Mexican salsa.
