What is the main ingredient in traditional Mexican salsa verde?

The main ingredient in traditional Mexican salsa verde is the tomatillo.

Tomatillos are small green fruits enclosed in papery husks, and they give Mexican salsa verde its characteristic tart flavor and green color. Traditional recipes commonly combine tomatillos with green chili peppers, onion, garlic, cilantro, and salt, although ingredients and proportions vary by region and household.

Salsa verde can be prepared raw, cooked, roasted, or blended after the ingredients are ground. Roasting or cooking the tomatillos softens their sharp acidity and can add a deeper, sweeter flavor. A molcajete may be used for a coarse traditional texture, while a blender produces a smoother sauce.

The word “verde” means green, but not every green sauce is the same. Mexican salsa verde is distinct from New Mexico-style green chile sauce, which often relies primarily on roasted green chiles rather than tomatillos. Another common mix-up is assuming that green tomato and tomatillo are identical; they are different plants, though both belong to the nightshade family. Tomatillos have a naturally tangy, citrus-like taste.