If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. Thanks! – Mike H. It isn’t really the same as the red, but they’re synonymous because you’ll typically find them side by side in your local Mexican restaurant, either in large squeeze bottles or served in small bowls so you can scoop them out with a spoon to pour over your burritos, tacos, or whatever else you’re ordering. The way it works for me is to have each sauce next to me while I chow on my chicken tacos. First I squeeze a bit of salsa roja onto the taco, take a bite, then pour a bit of salsa verde onto the taco, take another bite. Alternate. Sometimes I add BOTH to the taco for a combination bite. I just have to fight Patty for the sauces because she does the same thing. Good thing we’re good at sharing. A particular Tex-Mex place we visited in Florida has a jalapeno-heavy version that is seriously STELLAR, though I dialed this back and focused on the other ingredients. It is a bit more traditional in this sense. I’ve spoken with a few Mexican restauranteurs and they’re divided on the use of avocado in their green table sauce. I like it with or without, but included avocado here because I wanted a bit of a creamy texture, and the flavor is outstanding. Go with serrano peppers for this if you want a spicier version. If you’re looking for milder, use jalapeno peppers. Core out the pepper innards to tame the heat further. Here’s a look at some of the ingredients. Don’t they look pretty? They’re screaming at me. “Eat me now! We want to be salsa verde!” I shall oblige. You can also serve it as a salsa in a bowl alongside some salted tortilla chips and guacamole. Make this version at home and keep it in the fridge for use anytime. No need to leave the house! It should last about a week or so, if it makes it that long. It never does in our house. I can’t stop eating it! Enjoy! So, I often end up mixing the red and green sauces for huge punches of flavor and heat. Mike’s version, though, has a nice heat with the serranos. We seriously judge Mexican restaurants based on the sauces. Secret’s in the sauce! This one is right up there!
