Comments on: Salsa Verde Cremosa Recipe: Or how to Make That Creamy Green Sauce

By: M. Bey

M. Bey — Mon, 06 Apr 2026 14:46:01 +0000

In reply to Danny M.. Olive oil would be crazy expensive and probably taste weird. I usually just use Canola.

By: Danny M.

Danny M. — Sun, 05 Apr 2026 04:38:12 +0000

I grew up in San Antonio and never knew this was an oil-based sause, like a mayonnaise or aioli. I’m nervously sweating now realizing how much cooking oil I’ve consumed in my 38 years.
Anyways. Can anyone recommend the cooking oil that works best for you?

By: Penny Mabe

Penny Mabe — Thu, 08 May 2025 22:05:27 +0000

Try iel meteoro super green cremosa. Fabulous, but only in Texas. Made in Austin by the Meteor Gang.
I bring it home when I visit my son.

By: Darin

Darin — Sun, 10 Dec 2023 06:07:49 +0000

An unhealthy ingredient used by many Mexicans is to replace the salt with chicken bouillon. It gives the salsa that extra irresistible umami kick making it even harder to moderate your consumption.

By: M. Bey

M. Bey — Mon, 04 Dec 2023 20:12:35 +0000

In reply to Cristy.

I don’t think you should. There’s a lot of oil in this which makes it chemically much different from an acidic tomato-based salsa. If you’re in the Texas area, you’ll see that HEB attempted to can a version of this salsa, and it’s really gross. Didn’t turn out at all. The oil separates in the jar. I would recommend instead, making smaller batches of this more often, and keeping it in the fridge.

Although this really is unhealthy. I had to stop making it myself.

By: Cristy

Cristy — Mon, 04 Dec 2023 20:04:19 +0000

How would I Canned this up?