On Wed, 09 Jun 2021 13:29:33 -0400, Sheldon Martin wrote:

> There is no singular salsa recipe. I prepare salsa verde from my
> garden every year, never the same twice; no measuring.
> Usually ripe Romas, bell peppers, diced Kirbys, curly leaf parsley, a
> small shake of cumen, and onion for mine, my wife doesn't like onion.
> I like a little olive oil and vinegar. I know it's done when my
> large bowl is full.

Adding to what Bryan said, that's gazpacho, not mexican salsa and
definitely not verde unless they're mostly green unripe tomatoes and
cooked down a bit. But tomatillos define salsa verde in Mexico.

-sw