Salsas are the lifeblood of just about every Mexican dish. They can be cooked or raw, made in the blender or in a molcajete. Salsa can make or break any dish, add a special dimension of flavor or even make a dish edible (you wouldn’t eat chicharrón without cooking it in salsa to soften the dried meat).
The simple combination of tomatoes (jitomate or tomatillos/red or green), chiles (of any variety) and other ingredients like onion, garlic and spices is essential to many traditional dishes in Mexican cuisine. Salsa verde is certainly a staple in my house, whether it’s cooked and used for guisados like chicharrón en salsa verde, or raw salsa used for garnishing tacos.
You’ll notice this same cooked salsa recipe will be used over and over again in a number of dishes you’ll read about here and I’ll reference back to it often and sometimes modify it (for example, when making chilaquiles, I substitute fresh chicken stock in place of water).
In Mexico, we’ve eaten similar recipes to mine at many of our favorite restaurants, though some places use epazote in their cooked salsa (an ingredient I don’t use). In Chicago, we haven’t found a place that makes salsa verde the way we like it—or anywhere near it, really. Because of this, we sometimes order take out from our favorite Mexican restaurants and bring it home to eat it with our own homemade salsa.
Tip: for extra flavor with salsa verde cocida, you can also add 2 strips of chicharrón (with meat still attached) to season the salsa. You should add the chicharrón during the end stage when you cook the salsa until it boils for a few minutes, then remove from heat and allow to come to room temperature before storing to infuse the chicharrón flavor. This flavor infusion method only works with the cooked salsa.
- What do you do differently in making your salsas verdes or where is your favorite place to eat a dish that includes salsa verde?