Salsa Verde is one of the staple sauces of Mexico. Often it can be kind of gloppy and glutinous, but when it's good it can upgrade the simplest of meals. This recipe which was made from Rick Bayless book "Salsas That Cook" is very traditional. Rick uses the oven to cook the ingredients before hand, I would suggest grilling on an outdoor grill to get a more smoky flavor, but you will also loose more of the juices.
To see how to make it, check out the photos. They will take you step by step through the procedure. Salsa Verde
