Description
Salsa Verde is quintessential in Latin-American gastronomical culture. Almost every plate can afford a touch of salsa. In a Latin restaurants all tables have both containers: red and green sauce. Of course, every knows what the red salsa is, chilly, hot, or picante. But when it comes to green sauce things get interesting. In Venezuela the mother of all salsas is Guasacaca, just as in the United States Ketchup is the surname of the country.
Venezuelan’s cannot imagine eating a Tequeño, Empanada, Arepa, Pepito (meat sandwich), or pastelisto without a touch of Salsa Verde. The nature of the Latin-American foods is the reason for the seasoning. Imagine having a Taco without salsa. Can you? Salsa Verde is a must have in your fridge when the time to have fun eating comes around. Pair this sauce with your favorite snacks and you will be forever hooked up to this feeling.
In all of South America salsa verde is a constant. As everything it has its variants. In Argentina is Chimichurri, in Brazil is Salsa Criolla, in Mexico is Pico de Gallo, and in Venezuela is Guasacaca. A mix of Green Onions, Green Bell Pepper, Cilantro, Parsley, Garlic Vinegar, Oil, Water and Avocado (optional).
