--- title: "Salsa verde: what it means in cooking — Tiny Plates" description: "Salsa verde means green sauce. The Italian kind is herbs, capers, anchovy and oil; the Mexican kind is tomatillos and chili. Here is how to make both." url: "https://www.tinyplates.dev/glossary/salsa-verde" --- # Salsa verde Salsa verde means green sauce. The Italian kind is herbs, capers, anchovy and oil; the Mexican kind is tomatillos and chili. Here is how to make both. Also called Green sauce. Salsa verde means "green sauce" in Italian and Spanish, and it names two quite different sauces. The Italian one is a sharp, raw sauce of chopped parsley and other herbs, [capers](https://www.tinyplates.dev/glossary/capers), [anchovy](https://www.tinyplates.dev/glossary/anchovy), garlic, vinegar or lemon and olive oil. The Mexican one is a cooked or raw sauce of tomatillos, green chili, onion and cilantro. Check a recipe's origin to know which is meant. ## How to do it Italian salsa verde, about 250 ml (1 cup): 1. Finely chop 1 large bunch of flat-leaf parsley and a handful of basil or mint. 2. Chop 1 tablespoon capers, 2 to 3 anchovy fillets and 1 small garlic clove. 3. Mix with 1 tablespoon red wine vinegar or lemon juice and 1 teaspoon Dijon mustard. 4. Stir in 120 ml (1/2 cup) of olive oil. Season with pepper. Taste before adding salt. Mexican salsa verde, about 500 ml (2 cups): 1. Husk and rinse 500 g (about 1 pound) of tomatillos. 2. Boil or [char](https://www.tinyplates.dev/glossary/char) them under the broiler (grill in the UK) with 1 or 2 jalapeños or serranos until soft and blistered. 3. Blend with 1/4 onion, 1 garlic clove, a handful of cilantro and salt. ## How to use it Spoon the Italian version over boiled meats (_bollito misto_), grilled fish, steak, roast potatoes and eggs. Use the Mexican version on tacos, enchiladas, chilaquiles, eggs and grilled chicken. ## Substitutes * [Chimichurri](https://www.tinyplates.dev/glossary/chimichurri) is a close cousin, with more vinegar and oregano. * [Gremolata](https://www.tinyplates.dev/glossary/gremolata) is a drier topping with lemon zest. * French _sauce verte_ is usually green mayonnaise. ## How to store it Keep both versions covered in the fridge. Italian salsa verde is best within 2 days, as the herbs darken. Mexican salsa verde keeps for about 5 days. ## Common mistakes * Blending the Italian sauce into a smooth purée. It should be chopped. * Adding salt before tasting, as capers and anchovies are salty. * Using unripe, sticky tomatillos without rinsing off their coating. ## Salsa verde recipes 10 recipes from the sites we collect. * [![](https://pinchofyum.com/tachyon/2011/05/Tortilla-Chicken-with-Salsa-Verde.jpeg?fit=225%2C225)Tortilla Chicken with Salsa Verdepinchofyum.com · 45 min](https://pinchofyum.com/tortilla-chicken-with-salsa-verde) * [![](https://www.skinnytaste.com/wp-content/uploads/2014/01/Best-Salsa-Verde-Burgers.jpg)Salsa Verde Burgerswww.skinnytaste.com · 15 min](https://www.skinnytaste.com/salsa-verde-burgers/) * [![](https://www.onceuponachef.com/images/2018/05/Salsa-Verde-7-scaled.jpg)Salsa Verdewww.onceuponachef.com · 25 min](https://www.onceuponachef.com/recipes/salsa-verde.html) * [![](https://www.skinnytaste.com/wp-content/uploads/2017/01/Enchiladas-Verdes-14.jpg)Enchiladas Verdes (Green Enchiladas)www.skinnytaste.com · 60 min](https://www.skinnytaste.com/enchiladas-verdes-green-enchiladas/) * [![](https://pinchofyum.com/tachyon/Mushroom-Poblano-Posole-Verde-Recipe.jpg?fit=225%2C225)Mushroom Poblano Posole Verdepinchofyum.com · 45 min](https://pinchofyum.com/mushroom-poblano-posole-verde) * [![](https://www.skinnytaste.com/wp-content/uploads/2013/09/skinny-grilled-shrimp-tostadas.jpg)Grilled Shrimp Tostadaswww.skinnytaste.com · 30 min](https://www.skinnytaste.com/grilled-shrimp-tostadas/) * [![](https://www.skinnytaste.com/wp-content/uploads/2010/06/Chicken-and-White-Bean-Enchiladas-with-Creamy-Salsa-Verde-1.jpg)Chicken and White Bean Enchiladas with Creamy Salsa Verdewww.skinnytaste.com · 85 min](https://www.skinnytaste.com/chicken-and-white-bean-enchiladas-with/) * [![](https://pinchofyum.com/tachyon/jalapeno-chicken-soup-square.jpg?fit=225%2C225)Jalapeño Lime Chicken Souppinchofyum.com · 90 min](https://pinchofyum.com/jalapeno-lime-chicken-soup) * [![](https://www.skinnytaste.com/wp-content/uploads/2017/01/Quinoa-Huevos-Rancheros-Bowls-1-3.jpg)Quinoa Huevos Rancheros Bowlswww.skinnytaste.com · 30 min](https://www.skinnytaste.com/quinoa-huevos-rancheros-bowls/) * [![](http://pinchofyum.com/tachyon/2011/04/Avocado-Tomatillo-Dip.jpeg?fit=225%2C225)Avocado Tomatillo Dippinchofyum.com · 10 min](https://pinchofyum.com/avocado-tomatillo-dip) ## Related terms * [ChimichurriChimichurri is an uncooked Argentine sauce of parsley, garlic, oregano, vinegar and oil. It is sharp, fresh and served with grilled steak and sausages.](https://www.tinyplates.dev/glossary/chimichurri) * [GremolataGremolata is an Italian mix of chopped parsley, lemon zest and garlic, scattered over food just before serving to add a fresh, sharp finish to rich dishes.](https://www.tinyplates.dev/glossary/gremolata) * [PestoPesto is an uncooked Italian sauce of basil, pine nuts, garlic, hard cheese and olive oil, pounded or blended. Here is how to keep it bright green.](https://www.tinyplates.dev/glossary/pesto) * [CapersCapers are the pickled flower buds of a Mediterranean shrub. They add a salty, sour bite to pasta, fish, sauces and salads. How to use and swap them.](https://www.tinyplates.dev/glossary/capers) * [AnchovyAnchovies are small salt-cured fish that melt into sauces and add deep savory flavor without tasting fishy. How to use, swap and store them.](https://www.tinyplates.dev/glossary/anchovy) * [CharCharring cooks food over intense heat until parts of the surface turn black and blistered, adding smoky flavor to peppers, corn, onions and meat.](https://www.tinyplates.dev/glossary/char) [More in sauces and stocks](https://www.tinyplates.dev/glossary/category/sauces-and-stocks)[Every term from A to Z](https://www.tinyplates.dev/glossary)