What's the name of the Spanish sauce/salsa that's green?

Question

I recently visited a Cuban restaurant in NYC called Havana Central, and we ordered some ribs which they served with some green salsa/sauce that we could dip it in. It tasted kinda zesty, with either cilantro or basil (couldn't really tell).

I have been searching the internet for the name of that specific sauce, and I think it might be called Chimichurri sauce. Can anyone verify that?

Answer 1

Salsa Verde. The spiciness you are tasting is probably a jalapeño pepper, and there is usually green pepper, cilantro, and also sometimes it has chopped poblanos in it.

Answer 2

salsa verde

Answer 3

Salsa Verde?

Answer 4

Tomatillo salsa comes to mind. But Chimichurri isnt Cuban its Argentinian. But Im pretty sure your talking about Salsa Verde.

Salsa verde, "green sauce": Mexican version made with tomatillos. Sauces made with tomatillos are usually cooked. Italian version made with herbs.

Chimichurri is a sauce and marinade for grilled meat originally from Argentina but used in countries as far north as Nicaragua

Answer 5

guacamoley

Answer 6

you're right.  that's chimichurri.  it's great with meat and exactly as you describe it.  i had that when i was in south america.  i miss it.  thanks to xmichelle for the recipe.  i'll try it too.

Answer 7

Chimichurri Sauce

    * 2 to 10 cloves garlic, peeled, and chopped coarse

    * 1 or more red jalapeno, stemmed, seeded, chopped coarsely

    * 1/4 cup fresh oregano leaves

    * 1 cup fresh parsley leaves

    * 1/4 cup red wine vinegar

    * 1/2 cup olive oil

    * 1/4 teaspoon salt

Combine garlic and jalapeno in food processor and pulse to mince finely. Add oregano and parsley; pulse to finely chop. Add remaining ingredients and process until smooth. Use immediately or refrigerate until ready to use.

Edit: A lot of people are saying salsa verde, but I've had both, and salsa verde doesn't really taste like what the question described. Chimichurri has kind of a little zing to it, "zesty" as the question described.

Answer 8

CUBAN GREEN SALSA (Salsa Verde de Cuba)

      1 lb fresh tomatillos or 1-1/4

           -pounds ca; nned, including

      1    yellow onion; coarsely

           -chopped

      2    jalapenos; seeds removed

      4    cloves garlic

      2 tb worcestershire sauce

      2 tb dark vermouth

      2 tb soy sauce

      1    lime; juice of

    1/4 ts whole cumin seed; lightly

           -toasted

    1/4 ts whole fennel seed; lightly

           -toasted

    1/4    red onion; diced

    1/4 bn cilantro; chopped

      1    salt and pepper; to taste

Peel outer covering off tomatillos. Place tomatillos, yellow onions,

jalapenos and garlic on oiled pan and place in 350 F oven. Roast until

soft. Process mixture while still hot in blender or processor. Place in

saucepan with Worcestershire sauce, Vermouth, soy sauce, lime juice, cumin

and fennel seeds. Boil 2 to 3 minutes, stirring. Cool to room temperature.

Add remaining ingredients.

CHIMICHURRI is not Cuban and is a different recipe

Chimichurri is a sauce and marinade for grilled meat originaly from Argentina but used in countries as far north as Nicaragua. Origin Chimichurri originated in Argentina and is a popular sauce used with grilled meat in many Latin American countries

You can mince the ingredients by hand or use a food processor, which is faster and easier. There are many variations on this condiment, and it is served with everything from empanadas to grilled steak.

1/2 cup olive oil

2 tablespoons fresh lemon juice

1/3 cup minced fresh parsley

1 clove garlic

2 minced shallots

1 teaspoon minced basil, thyme or oregano, or mixture

Salt and pepper to taste

Combine all ingredients and let set for at least 2 hours before serving.

Answer 9

salsa verde or perhaps a type of mole idk