Author Options:

What kind of hot sauce is this? Answered

I'm wondering what the name of a certain hot sauce is. It's very, very hot (and I love hot, but this is crazy), and I only ever seen it in Mexico and the Dominican Republic (once at a buffet, and also on an excursion in the jungle). I think it's a kind of salsa, but green. And it's definitely home-made. It's kind of runny too. What would this be called? Is it just green salsa?


Wow, everyone is making this so complicated!

Read this!


It looks like wassabi sauce.

it's not wassabi sauce. Thats made from horse radish or something. Not green tomatoes and chilli habeneros

hahaha...and considering wasabi is from the other end of the world from the hispanic speaking countries (minus spain)...

But the vote has been tallied...its Salsa Verde. usually its WAAAAY more hot than its Rojo (red) counterpart. which is why i will never touch Salsa Verde again (i have a horrible case of chronic acid reflux. im in hell every time i eat something that spicy i should have just swallowed straight Hydrochloric acid. not even the best perscription drugs help my reflux)...

okay, and I actually made a salsa Verde not that long ago, but it wasn't the same.. The recipe called for tomatillos, but all I could find was green tomatoes.. It was pretty hot though, and all I used was jalapeños. Here is the recipe: Recipelolz

well, Salsa Verde is one of those salsa's that has MANY different styles, heats, and minor/major variances...just like all salsa's. for example, contrary to popular belief, Mexicans generally DONT eat horribly spicy things as us Americans think they do. They actually prefer the heat to taste rather than drowned out, meaning just enough to taste it. Now dont get me wrong...this isnt the case all the time, but from most of my Mexican friends that i have talked to (and those i am not friends with) and both sides concur. The spicyness level also changes from culture to culture as well, so there will be plenty of variance, and you may not find out what the recipe is for what you originally posted unless you go back to that country and eat that same entre at the same establishment. the perk about that is at least you would be able to ask for the recipe...although they might be reluctant to give it to you...haha

Ahah, ye.. But it was weird though, because the sauce or salsa or whatever was the exact same in the Mayan Riviera, Samana, and Punta Cana.. It was almost identical in texture, taste, colour, and heat.

key word...almost. prime example. they werent consistent. i know nothing of the countries (or towns if thats what they were) in which you mentioned but i would be willing to bet money that its Salsa Verde. From what i have personally seen, it looks consistent with Salsa Verde...now i have also noticed that it looks like a type of Guacamole that i have eaten with Tortilla Chips before. but i am not certain as to wether or not it is that. i am pretty sure in fact that its not.

Now the tortilla...what is that? is it green tortilla? or something else?...ive been wondering for a while now...lol

oh, I have no idea, I just looked on Google images looking for something that resembled it ;P

Could it be green chili?

A spicy green sauce such as the one pictured could come from either of two sauce families. Salsa Verde, or Mole.
The Salsa Verde sauce family, made with any combination of tomatillos, chilis, jalapenos, green tomatoes, cilantro, often including garlic and onions. With tons of variation depending on regions and chefs.
Or it could come from the Mole family. Particularly in southern Mexico, one will find many variations of Green Mole and Pepita Mole.

That's Pesto sauce.


It's obviously not pesto, since I said I only ever seen it in Dominican Republic and Mexico, and that it's hot as hell. Actually read the question before answering, please.

It's not pico de gallo either. It's Salsa Verda!

Verde. more tangy right? thats your sauce.

Is that your picture? It looks like salsa verde.
I make salsa verde with tomatillos, fresh jalapenos, onion, garlic which I simmer until bright green, I blend the tomatillos, onion, garlic and a little water. take stem and seeds out of the jalapenos and add some fresh cilantro. The more jalapeno, the hotter, or add serrano chiles. I don't know what else could make it hotter other than adding habanero to it. This is used for green enchiladas or alone for chips, tacos, etc.

I dont know 2 gud bt i can tell dat it is a mexican sauce :) ....

Don't post if your not going to say anything useful...


6 years ago

On a trip to Campeche (it's a state in Mexico close Guatemala) they had something like it called "pico de gallo" but it's made with green habanero chilis.
The thing is insanely hot!!