Chili verde and salsa verde are two similar green Mexican sauces, but they are not exactly the same thing. While they share some key ingredients and flavors, there are some notable differences between the two. In this article, we’ll explore what defines each sauce and look at how they compare in terms of ingredients, taste, texture, uses, and more.
What is Chili Verde?
Chili verde, sometimes spelled chile verde, is a popular green chili stew or sauce in Mexican and New Mexican cuisine. It is made with tomatillos, green chiles, onion, garlic, broth or water, and spices like cumin, oregano, and cilantro.
The base of the sauce is the tomatillo, a small green fruit that resembles a tomato but is more closely related to the gooseberry. Tomatillos have a tangy, acidic flavor that balances the spiciness of the chiles. Green chiles like Hatch, Anaheim, or poblano are charred, peeled, and chopped to add a medium level of heat. Onion, garlic, and cilantro round out the flavor profile with aromatics and freshness.
The ingredients are simmered together into a chunky sauce ranging in consistency from a thin broth to a thick, stew-like mixture. Pieces of pork, chicken, or other meat may be added to make it a hearty chili verde stew. Without meat, it can be used as a sauce or dipping condiment.
Overall, chili verde is defined by its tomatillo-chile flavor base and stew-like texture. It often relies heavily on the green chile to provide most of the spice and heat. The Tomatillo flavor comes through but does not dominate.
What is Salsa Verde?
Salsa verde refers to any type of green salsa in Mexican cuisine. While there are many variations, a traditional salsa verde contains tomatillos, serrano peppers, onion, cilantro, and garlic. The tomatillos and serrano peppers are the core ingredients.
Tomatillos once again provide the tangy, bright flavor as the base. Serrano peppers have a sharper, more piercing heat than poblanos or Anaheims. Onion, garlic, and cilantro balance out the other strong flavors. The ingredients are usually chopped finely rather than left in larger chunks.
The texture of salsa verde ranges from a thin, pourable consistency to a thicker, spoonable sauce. It is sometimes blended or processed to create a smooth dip, but may also have more texture from chopped vegetables. Recipes vary widely in terms of spice level and thickness.
Overall, salsa verde relies more heavily on the sharpness of serrano chiles and fresh bite of tomatillos. It has a fresher, brighter taste compared to the deeper, stewed flavors of chili verde.
Main Differences
While both sauces come from the same origins and use similar ingredients, there are a few key differences between chili verde and salsa verde:
- Chili peppers used – Chili verde typically uses milder green chiles while salsa verde uses spicier serrano peppers.
- Texture – Chili verde has a chunkier, stew-like consistency while salsa verde is usually thinner.
- Primary ingredients – Chili verde highlights the green chiles while salsa verde relies more heavily on tomatillos.
- Flavor profile – Chili verde has a deeper, stewed taste while salsa verde is brighter and fresher.
- Uses – Chili verde is primarily used as a stew or dip while salsa verde is used more as a sauce or condiment.
Ingredients
There is definitely overlap between the core ingredients found in both chili verde and salsa verde. Here is a comparison:
| Chili Verde | Salsa Verde |
|---|---|
| Tomatillos | Tomatillos |
| Poblano, Anaheim, or Hatch chiles | Serrano chiles |
| Onion | Onion |
| Garlic | Garlic |
| Cilantro | Cilantro |
| Chicken or pork (sometimes) | N/A |
| Water or broth | Lime juice |
However, there are some differences in the specific types of chiles and additional ingredients used. Chili verde relies on meat and liquid to create the stew while salsa verde adds lime. But at their core, they both depend on tomatillos, chiles, and aromatics.
Heat Level
When it comes to spice level, salsa verde usually packs more heat than chili verde. There are a few reasons for this:
- Salsa verde uses serrano chiles which are sharper and spicier than poblanos and Anaheims.
- Chili verde chiles are usually roasted which mellows their flavor.
- The stewing process of chili verde tames some of the heat.
- Salsa verde often contains more raw chiles by volume.
Of course, the exact level of heat depends on the recipe. Both sauces can range from mild to very spicy depending on the types and amounts of peppers used. But salsa verde is more likely to have a pronounced burn from the serranos.
Flavor Profiles
While chili verde and salsa verde share the tangy tomatillo flavor base, they differ in terms of taste profile:
Chili Verde
- Deeper, stewed flavor
- Savory from meat and broth
- Prominent roasted chile flavor
- Less acidic
Salsa Verde
- Bright, fresh taste
- Sharp bite from raw chiles and lime juice
- More acidic from tomatillos
- More herbaceous
Chili verde tends to have a richer, more complex flavor due to the stewing process while salsa verde is lighter and brighter. The fresh ingredients in salsa verde make it taste livelier on the palate.
Uses
The chunkier texture and deeper flavors of chili verde lend themselves well to certain dishes and uses:
- Stew – Often contains meat and vegetables simmered in the sauce
- Taco filling – A flavorful protein for tacos and burritos
- Dip – Thick texture is good for chips, nachos, etc.
- Enchiladas – As a smothered sauce over enchiladas
Meanwhile, the thinner consistency and acidic bite of salsa verde make it ideal for:
- Condiment – Adds flavor and heat to tacos, meats, tostadas, etc.
- Dressing – Brightens up grains, salads, ceviche
- Marinade – Tenderizes and flavors meats and fish
- Dip – Table salsa for tortilla chips
So while both sauces can work as dips and toppings, chili verde is better suited for heartier dishes. Salsa verde is more versatile as a dressing, marinade, and condiment.
Regional Variations
Both chili verde and salsa verde can vary somewhat regionally across Mexico and the southern United States. Here are some of the key differences:
Chili Verde
- New Mexico – Uses Hatch chiles, pork, and spicy seasonings
- Texas – More tomato flavor, sometimes adds potatos
- Mexico – Chicken, tomates verdes (green tomatoes), and bay leaf
- California – Avocado and cilantro added
Salsa Verde
- Jalisco – Tomatillos, serranos, onions, cilantro
- Veracruz – Heavier on tomatillos with avocado leaves
- Oaxaca – Very hot with habanero peppers
- Yucatan – Made with tomatillos or green tomatoes
So chili verde may include more regional ingredients like certain chiles, potatoes, or avocado. Salsa verde recipes vary more widely based on the types of peppers and additional herbs. But both stay true to the classic tomatillo-chile flavor base.
Appearance and Texture
Visually, both sauces have an attractive light green color from the tomatillos and green chiles. However, you can easily tell them apart based on texture:
- Chili verde – Thick and chunky with vegetables clearly visible
- Salsa verde – More liquidy and smooth, often blended
Chili verde should be spoonable like a hearty stew. Salsa verde can be more like a thin salad dressing or dipping sauce. The textures also match their typical uses, with chili verde being a stew and salsa verde a topping.
Preparation Methods
Cooking and preparation methods also differ between the two green sauces:
Chili Verde
- Ingredients are sauteed then simmered up to an hour
- Tomatillos and chiles are cooked to soften their flavor
- Meat is stewed until fall-apart tender
- The sauce is left chunky
Salsa Verde
- Ingredients are quickly boiled then blended
- Tomatillos and chiles are kept crunchy
- The sauce is blended smooth
- Left raw or quickly seared for brightness
Chili verde requires long cooking times which blend all the flavors together. Salsa verde is made by quickly boiling fresh ingredients, keeping the bright, crisp taste.
Conclusion
So are chili verde and salsa verde the same thing? While they share similarities like green color, tomatillos, and chiles, they have some distinct differences that set them apart:
- Chili verde uses milder chiles and is a stew-like sauce.
- Salsa verde uses spicier chiles and is a thinner table sauce.
- Chili verde has a deeper, stewed flavor.
- Salsa verde is lighter and brighter tasting.
- Chili verde works well in heartier dishes.
- Salsa verde is better as a condiment and dressing.
The confusion is understandable since they are both green Mexican sauces based on tomatillos and chiles. But salsa verde relies more heavily on the brightness of tomatillos while chili verde highlights the chiles. Their textures, spice levels, uses, and final flavor profiles are noticeably different.
At the same time, both sauces are extremely versatile in Mexican cooking. Chili verde makes an amazing stew and taco filling. Salsa verde brightens up meats, tostadas, tacos, and more as a zesty condiment. So while they are not interchangeable, chili verde and salsa verde both have an irreplaceable role in Mexican cuisine!