Salsa verde can range in spiciness from mild to very hot. Without conservation resources.
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Green sauces are common in Mexican cuisine. The base of the green sauce is pureed cooked or raw tomatillo programs, peppers (such as jalapeño), white onion, cilantro, lime and sometimes added to taste.
Salsa verde can range in spiciness from mild to very hot. It can be hot as a chile verde (chili), or cold, as a condiment. In the Mexican-American cuisine is a green sauce often used as a dip for tortilla chips and served with tacos, roast pork, grilled meats and even vis. But this sauce is also delicious for your enchiladas verdes, chilaquiles, tostadas, tacos, fajitas .....