Which Mexican sauce is made from tomatillos and chili peppers?

The Mexican sauce made from tomatillos and chili peppers is salsa verde. Its name literally means “green sauce,” referring to the green color of the tomatillos and, commonly, green chili peppers used in its preparation.

Salsa verde has deep roots in Mexican cuisine and was documented in connection with the Aztec Empire by the Spanish physician Francisco Hernández. Unlike European green sauces that are often based on parsley, Mexican salsa verde is built around tomatillos, whose tart flavor gives the sauce its distinctive freshness.

There is no single preparation method. A salsa verde may be raw, cooked, roasted on a comal, or made through a combination of techniques. Roasting or cooking the tomatillos generally produces a sweeter, deeper flavor, while raw versions taste brighter and sharper. The sauce is commonly served with enchiladas, chicharrón, tacos, and other Mexican or Tex-Mex dishes. New Mexico-style green chile sauce is a related regional variation that may rely more heavily on green chiles than tomatillos.