Salsa verde is made from the green tomatillo
berry, which is not a tomato. Photo by
Hannah Kaminsky | THE NIBBLE.

We’re a nation of salsa lovers; but much of that is salsa roja, red salsa.

In Mexico, the land from which we obtained our love of salsa, it’s the opposite. Only the northern states of Mexico, closest to the U.S. border, have red salsa as their tradition.

Green salsa is based on the tomatillo, which is a distant relative of the tomato (the difference between tomatoes and tomatillos).

We’ve had salsa verde from jars, but only recently experienced the joys of fresh salsa verde, from Chef Gerard & Chuck’s. It made us ask, why isn’t there more fresh salsa verde on the market?

Of course, that’s the very question that got Chef Gerard into the business!