Salsa verde made from pointed peppers and tomatillos

The Mexican salsa verde made from tomatillos and pointed peppers (originally with green "poblano chiles") is not to be confused with other green sauces.

Serving size: Preparing this salsa verde with ingredients for 10 servings will yield about one liter of sauce.

Nutrient profile: For the recipe " Plantain Tacos with Red Cabbage " 30 grams of salsa verde are used per person. According to GDA guidelines, this covers around 40% of the average daily requirement of vitamin C and around 10% of vitamin A. The ratio of omega-6 to omega-3 fatty acids is not particularly important in this recipe in terms of quantity, unless you consume more than 120 grams. Information on a recommended ratio and generally useful tips can be found under the following link: Vegans often eat unhealthily. Avoidable nutritional errors.

Tomatillo: The tomatillo ( Physalis philadelphica), which also grows wild, is a plant species of the Physalis genus. Since there are also purple varieties, it is sometimes known as mountain eggplant. The original home of the tomatillo is Central America and Mexico. Although tomatillos are mainly cooked or grilled and used in mixed vegetable dishes, they can also be eaten raw.

Mexican gland goosefoot (epazote):
In Europe, the Mexican goosefoot is known primarily as epazote. In addition to being used as a spice or, more rarely, as a leaf vegetable, the leaves are also used to make herbal or medicinal tea. The herb is preferably used fresh, as it loses its aromatic diversity when dried. Raw, epazote has a slightly sharp taste with a resinous, ethereal note, similar to oregano, anise, fennel or tarragon, only much stronger. However, an overdose leads to dizziness, vomiting, etc., so raw leaves should only be consumed in moderate amounts. More precise information is not known, as the ingredient responsible for the toxicity, ascaridol, in the leaves can amount to between 0.8-1% of the dry weight, depending on the environmental conditions. In a Spanish study, 1 gram of ascaridol is given as a potentially lethal dose, but without more precise information. Even under the worst conditions (1% per leaf and 1 gram as a lethal dose), at least 100 g of dry (about 900 g fresh) leaves would be necessary for lethal intoxication.

Difference to other "green sauces":
In addition to the well-known Salsa Verde in Mexico, there are also green herb sauces in Italy under the same name. The best known is pesto. In northern Italy there is a Salsa Verde that is traditionally served with Bollito misto; the dish is very similar to Frankfurt sauce with egg and mustard. Bagnetto verde is also a green herb sauce that is thickened with boiled egg yolk and breadcrumbs and refined with parsley. The use of tomatillos is only known in Mexican Salsa Verde.

Storing Tomatillos: Ripe, undamaged Tomatillos can be stored at room temperature for up to a week. Longer storage is possible at 5-10 °C. However, cold damage begins to appear after 2-3 weeks at 5 °C and after 3-4 weeks at 10 °C.