Historically, salsa verde has been many things to many people. In general, it’s defined as a sauce of herbs, some sort of acid (vinegar, citrus), olive oil (or mayonnaise) and perhaps dairy.

The sauce can be used in many things, including eggs, pizza, pasta, fish and seafood. Here, he shares recipes for salsa verde and grilled shrimp skewers with salsa verde.

For those unfamiliar, salsa verde is a green tomatillo-based sauce. Tangy tomatillos are combined with powerhouse ingredients ...

Transfer to the oven to bake for 20 to 25 minutes, until the cheese is melty and the sauce is bubbling slightly. Garnish with radishes, creme fraiche, lime wedges and leaves of cilantro.

Most of us likely picture a red, tomato-based bowlful when salsa comes to mind, but in fact, salsa can come in all varieties of colors, textures, flavors, and spice levels. There's pico de gallo, for ...

Makes 6 servings FOR THE SAUCE: 1 pound tomatillos, husked, washed and quartered 1 large poblano pepper (sometimes sold as pasilla pepper), deseeded, deveined and chopped into 1-inch pieces 2 ...

Historically, salsa verde has been many things to many people. In general, it’s defined as a sauce of herbs, some sort of acid (vinegar, citrus), olive oil (or mayonnaise) and perhaps dairy.

Salsa verde is just as it claims, a green sauce that is delicious, low in calories and life changing! It is is a fresh, all-purpose gluten-free sauce that’s luscious on poultry, seafood and pasta.

Here at Botanica, we have passionate feelings about salsa verde. It’s our desert-island sauce, and would probably pass muster on a handful of sand or a rogue shell if things got really bad.