'green sauce') is a type of spicy, green sauce in Mexican cuisine based on tomatillo and green chili peppers.

The tomatillo-based Mexican salsa verde dates to the Aztec Empire, as documented by the Spanish physician Francisco Hernández, and is distinct from the various medieval European parsley-based green sauces.

[1] In the cuisines of Mexico and the Southwestern United States, it is often served with Mexican or Tex-Mex style dishes like enchiladas and chicharrón (pork rinds).

The version typical of New Mexico consists mostly of green chile rather than tomatillos.

Cooking or roasting the tomatillo will enhance the flavor, providing a sweeter salsa.