A plaque remaining from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem.

Above, a 1934 plaque from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem. Discarded as trash in 2006. Now a Popeyes fast food restaurant on Google Maps.

Recent entries:
“Crab rangoons imply the existence of crab rangoblins” (5/16)
“What’s a rangoon to a rangoblin?” (5/16)
“What’s a crab rangoon to a crab rangoblin?” (5/16)
“In Texas we take road trips to other parts of Texas” (5/16)
“Texans take road trips to other parts of Texas” (5/16)
More new entries...

A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z

Entry from January 23, 2007
Salsa Verde

Salsa verde is simply “green sauce.” The Mexican salsa verde that’s popular in Tex-Mex restaurants usually contains hot green chiles, tomatillos, onion, garlic, salt and vinegar. Salsa verde can be served with hot dishes or can be refrigerated and served cold.
Salsa verde became popular in the United States in the 1960s.
Wikipedia: Salsa Verde
Salsa verde ‘green sauce’ is the name of two quite distinct families of sauce, one Italian and the other Mexican.
Italian salsa verde
Italian salsa verde consists of chopped fresh herbs (parsley, mint, ...) and piquant flavorings such as garlic, capers, and anchovies mixed with lemon juice or vinegar, olive oil, salt, and pepper.
Salsa verde is the standard accompaniment to boiled meat, as in bollito misto.
One well-known salsa verde is gremolata, the usual accompaniment to ossobuco alla milanese.
Mexican salsa verde
Mexican salsa verde includes tomatillos, hot green chiles, garlic, onion, and salt. It is also known as green sauce and is used in making many Mexican dishes as well as just a side.
1 lb. tomatillos
1 med. onion
1/2 green pepper
Chili peppers (3 to 10 depending on “hotness” desired)
1 tsp. ground cumin
Cilantro to taste
1 lime
3 cloves garlic
Peel paper off of tomatillo and boil for 1-2 minutes. Chop the tomatillos, onion, green pepper, chili peppers, cilantro and garlic. Mix chopped ingredients together; add cumin and squeezed juice from the lime. Serve with chips or nachos.
23 June 1963, Long Beach (CA) Independent Press-Telegram, “How to Interpret Mexican Menus,” entertainment section, pg. 25:
SALSA VERDE—Green chili chopped with onion, tomato, oil, vinegar, salt, pepper. Served cold as relish, or heated with cheese.
SALSA RANCHERA—Salsa made with green chili.
VERDE—Green as in Salsa Verde or Ranchera green chili sauces.
19 September 1963, Oakland (CA) Tribune, pg. X3:
Green, Hot Chili Sauce
Four ripe tomatoes or can tomatoes
Six green chilis (hot small ones)
One medium sized onion
One clove garlic
One teaspoon salt
One teaspoon vinegar
Mash garlic in wooden salad bowl. Peel fresh tomatoes. Remove seeds and veins from chilis. Chop chilis and onion in small pieces, add seasonings and vinegar. Mix well and serve for those hardy souls who wish a very hot addition to their Mexican food. Makes 3 to 4 cups sauce.

Posted by Barry Popik
Texas (Lone Star State Dictionary) • Tuesday, January 23, 2007 • Permalink

Commenting is not available in this channel entry.