Mexican Salsa Verde
Say hola to Mexico’s fresh sauce featuring green tomatillos, cilantro, chiles (either jalapeño or serrano), and occasionally avocados. Onions, garlic, lime, and salt bring even more flavor to the fiesta. Everything can be blended raw, but it’s more traditional (and delicious!) to char the ingredients before salsafication. Serve as a taco or enchilada topper or with a big bowl of tortilla chips.
Italian Salsa Verde
Feeling funky? Then fly farther east to Italy. Anchovies (and sometimes canned tuna) lend a fishy hint to Italian salsa verde, which gets its green color from fresh parsley and briny capers. Like its Mexican cousin, this sauce has garlic, salt, and acid (lemon, vinegar, or a combo), too. A generous amount of EVOO ties everything together. Try this salsa verde spooned over meat, fish, or veggies—or as a tasty dip for crusty bread.