Mark Bittman

Green Sauce

Salsa Verde

Preparation info
  • Makes about

    2 cups

    • Difficulty

      Easy

    • Ready in

      15 min

Appears in
The Best Recipes in the World: More Than 1,000 International Dishes to Cook at Home
The Best Recipes in the World

By Mark Bittman

Published 2005

  • About

This is a sharp, spiky sauce, but not a superhot one (it’s not a supergreen one, either!). Use it as a dip for chips or vegetables or as a basting sauce when roasting meat, fish, or vegetables.

Ingredients

  • 4 poblano or ancho chiles
  • ¼ cup extra virgin olive oil
  • 2 large onions

Method

  1. Roast or toast the chiles either over a grill or in a dry skillet, turning frequently, until they are lightly charred all over, about 10 minutes (dried will be faster than fresh). Remove the stems and seeds (and, from the fresh, as much of the skin as you easily can) and mince.
  2. Heat the olive oil over medium heat in a 10-inch skillet; add the onions and chiles