Chilean salsa verde used to be the winter version of Pebre. There was no tomato during winter, and parsley grows easier than cilantro. The combination of finely chopped white or yellow (Spanish) onions with parsley, dressed with vinegar or lemon juice, gives Salsa Verde a freshness and texture that is very welcome in our traditional sandwiches, especially in the complete ones.
Salsa verde does not last; it can rest for a couple of hours but loses texture from one day to the next.
Tips for a delicious Chilean Salsa Verde :
As a recipe with few ingredients, all the steps are essential, and choosing quality ingredients is essential. The parsley, above all, must be very fresh and well-washed.
How do I wash the parsley?
The first thing is to cut the ties and fill a bowl with cold water. Place the parsley and stir with your hand; part of the soil will float, and part will settle to the bottom. Throw away some of the water and remove the parsley. Clean the bowl and repeat. The water should be run clean. After drying it a bit, you can spin the parsley or dry it with a kitchen towel. Once washed and dried, you can store it wrapped in a damp paper towel and a plastic bag in the refrigerator for up to 5 days.
How do I chop the parsley?
Once the parsley is clean, arrange it as a bunch, cut off most of the stems, and then gather the leaves together, almost forming a bundle, holding with the fingers of one hand and with the other hand cutting with a sharp chef’s knife. Then, continue cutting in one direction and then the other. I do not recommend using the processor because it is difficult to get it right. With the onion, it is easier.
Are Mexican and Chilean salsa verde the same thing?
No, just a shared name. The Chilean is made with raw onion and parsley, and the Mexican has raw or roasted tomatillos onion and chiles. The Chilean is NOT spicy.
What other things can I add to the Chilean Salsa Verde?
Some families prepare it with Ají Cristal o Ají Verde (sub for Thai yellow or sweet banana peppers). You can also add finely chopped garlic.
Sometimes, my Salsa Verde is bitter. What can it be?
Try the parsley before you buy it. The leaves will be bitter if it has not been well-watered or have started to flower.
Another possibility is battered parsley. You must use a sharp knife to cut, not crush, the parsley. When crushed, oils are released from the bitter parsley leaf.
If possible, use new onions. It also helps to wash the old onions once they have been chopped.
What do you eat the Chilean salsa verde with?
As an appetizer with Pan Amasado.
With fresh seafood, raw clams served with green sauce are delicious, or sea urchins.
With traditional Chilean food: ribs (Costillar) or pork Malaya, with Anticuchos, BBQ.
In sandwiches: Completos, Churrascos, Lomitos and with Choripán.
- 1/2 medium onion
- 1 generous bunch of parsley
- vegetable oil
- white wine vinegar or lemon juice
- Sweet banana pepper and or garlic chopped small, optional
- Peel and chop the onion into tiny cubes. Add boiling water and let stand for 3 minutes. Drain and run under cold water. Drain well.
- Wash and pat dry the parsley, cut and discard the stems. Chop leaves tiny.
- Mix the onion, parsley, garlic, and pepper if using. Stir well after adding one tablespoon of oil, salt, and one teaspoon of vinegar or lemon juice.
- Stir well and adjust the seasoning to taste.
- Prep Time: 20 minutes
- Category: Appetizer
- Method: Raw
- Cuisine: Chilean
- Serving Size:
- Calories: 47
- Sugar: 0.8 g
- Sodium: 17.6 mg
- Fat: 3.8 g
- Saturated Fat: 0.5 g
- Carbohydrates: 3.2 g
- Fiber: 1.2 g
- Protein: 1 g
Keywords: Chilean Salsa Verde, Chilean Green Sauce