salsa verden.¹

Brit.

/ˌsalsə ˈvəːdi/, U.S.

/ˌsɑlsə ˈvɛrˌdɛɪ/

Origin: A borrowing from Spanish. Etymon: Spanish salsa verde.

Etymology: < Spanish salsa verde (from 15th cent. denoting various different sauces) < salsa sauce (see sauce n.) + verde green (see vert n.¹), so called because of the green colour of the tomatillos with which it is made (see tomatillo n.). Compare salsa verde n.²

In Mexican cookery: a piquant sauce typically made with tomatillos, green chillies, onions, garlic, and herbs.

ΚΠ

1957 Bakersfield Californian 11 Sept. 20/2 Salsa verde.

1973 Listener 18 Jan. 98/2 Serve the meat... Horse-radish, salsa verde, spicy tomato sauce..all go very well.

1993 Harrowsmith Aug. 41/1 Tomatillos are essential to Mexican salsas, used alone in salsa verde or with red tomatoes in other mixes.

2007 I. C. Moskowitz & T. H. Romero Veganomicon 209 What Mexican meal is complete without a little salsa verde?

This is a new entry (OED Third Edition, June 2011; most recently modified version published online March 2022).

salsa verden.²

Brit.

/ˌsalsə ˈvəːdi/, U.S.

/ˌsɑlsə ˈvɛrˌdɛɪ/

Forms: 1900s– salsa verde, 1900s– salsa verdi.

Origin: A borrowing from Italian. Etymon: Italian salsa verde.

Etymology: < Italian salsa verde (16th cent.) < salsa sauce (see sauce n.) + verde green (see vert n.¹), so called on account of the green colour given to the sauce principally by parsley. Compare salsa verde n.¹

In Italian cookery: a sauce typically made with parsley, olive oil, garlic, capers, anchovies, and vinegar or lemon juice.

ΘΚΠ

the world > food and drink > food > additive > sauce or dressing > [noun] > other sauces

galantine1304

civya1325

egerdouce1381

gravy?c1390

camelinea1425

chawdronc1440

saffron sauce?a1505

sibber-sauce1556

ferry?1570

oxoleum1574

slabber-sauce1574

saupiquet1656

slapsauce1708

brown sauce1723

bread sauce1727

custard1747

bechamel1789

caper-sauce1791

tomato sauce1804

custard cream1805

allemande1806

sambal1815

Reading sauce1816

Harvey's Sauce1818

velouté sauce1830

suprême sauce1833

parsley sauce1836

agrodolce1838

Worcestershire sauce1843

espagnole1845

pestoa1848

cheese sauce1854

nam prik1857

Worcester sauce1863

Béarnaise sauce1868

Béarnaise1877

Yorkshire Relish1877

sauce mousseline1892

velvet sauce1893

gribiche1897

mornay sauce1900

sugo1906

sofrito1913

chile con queso1916

foo yung1917

marinara1932

pistou1951

hoisin1957

salsa verde1957

pico de gallo1958

sriracha1959

carbonara1962

amatriciana1963

arrabbiata1963

ponzu1966

puttanesca1971

chermoula1974

tikka masala1975

mojo1983

queso1989

1957 N.Y. Times 12 Oct. 12/1 The following recipe, which is, as far as I know, the classic Italian Alta Cucina formula for Salsa Verde.

1977 Times 26 Mar. 10/2 Delicious out-of-the-ordinary tit-bits, such as crostini and delicate veal tripe served cold with salsa verdi.

1980 Gourmet Feb. 91/1 We began dinner with the beautiful and generous antipasto..sparked by a side dish of salsa verde made with basil, parsley, and olive oil.

1998 N. Lawson How to Eat (1999) 199 With either the fish or the chicken, I'd go for some broad beans, which are perfect with the salsa verde, being, I suppose, an Italianate version of broad beans with parsley sauce which I ate often as a child.

2005 Fresh Nov. 91/1 The salsa verde will have salt because of the anchovies so it won't need much salt.

This is a new entry (OED Third Edition, June 2011; most recently modified version published online March 2022).

单词	salsa verde
释义	salsa verden.¹ Brit. /ˌsalsə ˈvəːdi/, U.S. /ˌsɑlsə ˈvɛrˌdɛɪ/ Origin: A borrowing from Spanish. Etymon: Spanish salsa verde. Etymology: < Spanish salsa verde (from 15th cent. denoting various different sauces) < salsa sauce (see sauce n.) + verde green (see vert n.¹), so called because of the green colour of the tomatillos with which it is made (see tomatillo n.). Compare salsa verde n.² In Mexican cookery: a piquant sauce typically made with tomatillos, green chillies, onions, garlic, and herbs. ΚΠ 1957 Bakersfield Californian 11 Sept. 20/2 Salsa verde. 1973 Listener 18 Jan. 98/2 Serve the meat... Horse-radish, salsa verde, spicy tomato sauce..all go very well. 1993 Harrowsmith Aug. 41/1 Tomatillos are essential to Mexican salsas, used alone in salsa verde or with red tomatoes in other mixes. 2007 I. C. Moskowitz & T. H. Romero Veganomicon 209 What Mexican meal is complete without a little salsa verde? This is a new entry (OED Third Edition, June 2011; most recently modified version published online March 2022). salsa verden.² Brit. /ˌsalsə ˈvəːdi/, U.S. /ˌsɑlsə ˈvɛrˌdɛɪ/ Forms: 1900s– salsa verde, 1900s– salsa verdi. Origin: A borrowing from Italian. Etymon: Italian salsa verde. Etymology: < Italian salsa verde (16th cent.) < salsa sauce (see sauce n.) + verde green (see vert n.¹), so called on account of the green colour given to the sauce principally by parsley. Compare salsa verde n.¹ In Italian cookery: a sauce typically made with parsley, olive oil, garlic, capers, anchovies, and vinegar or lemon juice. ΘΚΠ the world > food and drink > food > additive > sauce or dressing > [noun] > other sauces galantine1304 civya1325 egerdouce1381 gravy?c1390 camelinea1425 chawdronc1440 saffron sauce?a1505 sibber-sauce1556 ferry?1570 oxoleum1574 slabber-sauce1574 saupiquet1656 slapsauce1708 brown sauce1723 bread sauce1727 custard1747 bechamel1789 caper-sauce1791 tomato sauce1804 custard cream1805 allemande1806 sambal1815 Reading sauce1816 Harvey's Sauce1818 velouté sauce1830 suprême sauce1833 parsley sauce1836 agrodolce1838 Worcestershire sauce1843 espagnole1845 pestoa1848 cheese sauce1854 nam prik1857 Worcester sauce1863 Béarnaise sauce1868 Béarnaise1877 Yorkshire Relish1877 sauce mousseline1892 velvet sauce1893 gribiche1897 mornay sauce1900 sugo1906 sofrito1913 chile con queso1916 foo yung1917 marinara1932 pistou1951 hoisin1957 salsa verde1957 pico de gallo1958 sriracha1959 carbonara1962 amatriciana1963 arrabbiata1963 ponzu1966 puttanesca1971 chermoula1974 tikka masala1975 mojo1983 queso1989 1957 N.Y. Times 12 Oct. 12/1 The following recipe, which is, as far as I know, the classic Italian Alta Cucina formula for Salsa Verde. 1977 Times 26 Mar. 10/2 Delicious out-of-the-ordinary tit-bits, such as crostini and delicate veal tripe served cold with salsa verdi. 1980 Gourmet Feb. 91/1 We began dinner with the beautiful and generous antipasto..sparked by a side dish of salsa verde made with basil, parsley, and olive oil. 1998 N. Lawson How to Eat (1999) 199 With either the fish or the chicken, I'd go for some broad beans, which are perfect with the salsa verde, being, I suppose, an Italianate version of broad beans with parsley sauce which I ate often as a child. 2005 Fresh Nov. 91/1 The salsa verde will have salt because of the anchovies so it won't need much salt. This is a new entry (OED Third Edition, June 2011; most recently modified version published online March 2022). < n.¹1957n.²1957
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salsa verden.1

salsa verden.2

salsa verden.¹

salsa verden.²