Salsa verde or green sauce is a classic Chilean dip or sauce, just like pebre or chancho en piedra, and it serves as an accompaniment to a wide variety of foods: meats, freshly baked bread, French fries, and many more. Like all classic recipes, there are many versions, so here’s mine.
What’s in the salsa verde mix?
Chilean green sauce is basically made with 1 cup of chopped onion and 1 cup of cilantro and parsley leaves. If you use only cilantro, you’ll have cilantro sauce. Add some mayonnaise to give it texture and some seasonings. NOTE: Unlike Mexican salsa, the Chilean recipe doesn’t include spicy ingredients, just a few garlic cloves, which are optional and not meant to be hot.
Where did salsa verde originate?
It’s difficult to say, as many mixtures of chopped or ground herbs can result in a sauce of this color. What do you think is its true origin?
Tip for preparing Chilean salsa verde:
As you would expect, one of the characteristics of this sauce is its bright green color. Therefore, it’s important to add a few drops of lemon juice to the mixture to prevent it from oxidizing. Additionally, if the cilantro or parsley you’re using is a little old or wilted, place the bunch in a container with cold water, as if it were a vase. Alternatively, after separating the leaves from the stems, immerse the leaves in a bowl of cold water (adding some ice and a lemon slice is even better) and let the leaves rehydrate for a couple of hours before starting the recipe.
Storage and duration:
Once our chilean green sauce is ready, we can store it in a refrigerator in an airtight container for up to 3 days. I recommend using a glass container (I usually use old jam jars) as this sauce can stain and leave an odor in some materials.
Chilean green sauce
Salsa verdeor green sauce is a classic Chilean dish, just like pebre or chancho en piedra, and it serves as an accompaniment to a wide variety of foods: meats, freshly baked bread, French fries, and many more. Like all classic recipes, there are many versions, so here's mine.
- 1 large onion peeled and chopped into cubes (they don’t need to be too small)
- 1/2 cup cilantro stems removed, washed and dried
- 1/2 cup parsley stems removed, washed and dried
- A few drops of lemon juice
- Salt and white pepper to taste
- 3 tablespoons vegetable oil
- 2 tablespoons mayonnaise
- Optional: 1 or 2 cloves of garlic peeled and chopped
If the onion has a strong flavor and odor, boil a couple of liters of water and immerse the chopped onion in it for a couple of minutes. Drain the onion well and set aside.
In a food processor or blender, add the onion, garlic (if using), parsley, cilantro, mayonnaise, and oil. Process until you obtain a homogeneous mixture. Season with salt, white pepper, a few drops of lemon juice, and enjoy!