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

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 the kind of sauce around which you can center an entire dinner, from simple to sophisticated. Tell me you haven’t ever made dinner of chips and salsa!

Green enchilada sauce and salsa verde have almost identical ingredients, including tomatillos, garlic, onion and cilantro, but the two sauces are slightly different.

This Mexican-style picadillo turns simple ground beef and potatoes into a bold, comforting meal. Simmered in tangy salsa verde, it’s hearty, zesty, and ready in no time. Serve it with rice, tortillas, ...

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.

Salsa verde—a combination of herbs, acid, salt, and oil—is one of the quickest ways to take your charred, grilled, smoky steak up to eleven.

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.

Since Monday is Cinco de Mayo, I thought I’d do something with a little southern flair — as in 1,108 miles south, the distance from Vancouver to Tijuana — and add a creamy salsa verde sauce.