In Tex-Mex cuisine, the green sauce made primarily from tomatillos and green chiles is salsa verde.
The name means “green sauce” in Spanish. Its characteristic color comes from tomatillos, which are small, tart fruits enclosed in papery husks, combined with green chiles such as jalapeños or serranos. Onion, garlic, cilantro, and lime juice are also common additions.
Salsa verde may be served raw or cooked. Cooking or roasting the tomatillos and chiles produces a deeper, softer flavor, while raw versions are brighter and more acidic. In Tex-Mex restaurants, it commonly accompanies tacos, enchiladas, grilled meats, eggs, and tortilla chips.
It is often confused with guacamole because both can be green, but guacamole is an avocado-based dip. Salsa verde is a chile-and-tomatillo sauce and does not require avocado. Mexican and Tex-Mex versions can vary considerably in heat and texture.