Salsa as salsa verde substitute?
To try: Southwestern Chicken Soup of which salsa verde is a chief ingredient. The dilemma: no salsa verde and no inclination to run out and buy a jar considering I have at least 8 ounces of regular mild salsa threatening to mold in my fridge and another bulk quantity in my pantry. Reviewing the soup recipe and the ingredient comprising salsa verde (a food I have yet to experience), do you suppose I could potentially get away with using salsa puréed and perhaps otherwise modified, instead of the salsa verde? Or would this approach be too much of an affront to southwestern cooking?
The chow recipe is for an Italian style sauce, getting its green from parsley.
There are 2 other types of salsa verde:
- a SW New Mexico one made largely from green chiles (New Mexico/Anaheim)
- a Mexican one that is largely tomatillos (somewhat like tart green tomatoes) and hot peppers like Jalapeno or Serrano.
I suspect the recipe expects the tomatillo version, since that is most likely what you'll find in the store. While it is different from the red salsas, it is not particularly SW in character. So substituting red for green would not be an affront to SW cooking. Whether you'd like the result as well is a different question.