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Salsa Verde - sauce piquante - hot sauce - Salsa-La Pimenterie
Salsa Verde

Salsa Verde

Mexican-inspired salsa verde

Inspired by traditional Mexican recipes, this green salsa combines the tanginess of tomatillos, the freshness of lime and cilantro, and the mild heat of jalapeño and poblano peppers. A classic recipe carefully reimagined in Montreal, it is tangy, herbaceous, and vibrant. Serve it on tacos, huevos rancheros, grilled fish, or nachos.

🌶️

$8.50 CAD
In stock

Pickup available at 2251 Rue Dandurand

Usually ready in 4 hours

Salsa Verde

Default Title

2251 Rue Dandurand

Pickup available, usually ready in 4 hours

2251 Rue Dandurand
Montréal QC H2G 1Z3
Canada

+14389430919
Flavor profile
Scoville scale

1500

This data corresponds to the intensity of the main chili pepper used in the sauce. It is represented on a scale of 1 to 5 chili peppers.
Ingredients

Tomatillos (citric acid) • Onions • Green peppers • Water • Vinegar • Poblano • Lime juice • Jalapeno peppers • Cilantro • Sugar • Cornstarch • Garlic • Salt • Epazote • Onion powder • Garlic powder.

Mexican-inspired salsa verde

A tribute to the roots of salsa verde, a pillar of Mexican cuisine. In the markets of Oaxaca and Puebla, it's still prepared on a stone, with tangy tomatillos, fresh jalapeños, and garden herbs.

At La Pimenterie, we wanted to keep this spirit alive by adding our Montreal expertise. We work with raw ingredients, from tomatillos to peppers, to create a salsa that's as fresh as it is homemade. Epazote adds a unique vegetal touch, while lime and cilantro awaken the taste buds.
poblano

Poblano

Poblano is the chameleon of chilies. Fresh, it's mild, earthy, and slightly sweet. Once dried, it changes names: Ancho if harvested earlier, Mulato if ripened further. Not very hot but rich in character, it adds roundness, depth, and an essential aromatic base to many of our sauces.

1500

Tacos

Pisces

Vegetables

Ingredients

Tomatillos

The tomato's little green cousin. It's used for its tangy, crunchy, and lemony flavor, which pairs perfectly with chili peppers. It adds freshness and complexity.
Coriander Seed

These small, floral, slightly lemony seeds add a subtle warmth. They are used for their ability to balance flavors and add depth and unique character to sauces.

Green pepper

Unripened bell peppers. They are used for their more bitter, pronounced flavor, which pairs wonderfully with chili peppers. They add depth and complexity.

Producers

Quebec

Our sauces are made entirely in Montreal, using peppers grown right here in Quebec. Each bottle embodies our passion for authentic flavor, well-balanced heat, and respect for the terroir. It's our way of bottling the richness of Quebec, one pepper at a time.

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FAQ
How long do your products last?

Our products have a shelf life of two years unopened. Once opened, they should be refrigerated for one year. The expiration date and batch number are noted at the bottom right of the label.
Are your products gluten-free?

All our products are guaranteed gluten-free! Sauces containing beer are made with gluten-free beer.
Do your products contain allergens?

Our products may contain the following allergens: sesame, soy, mustard, and sulfites. For each sauce, you will find the ingredients at the top of the product page.
What is the Scoville scale of your sauces?

We do not specify the Scoville scale for our sauces. Heat is indicated on a scale ranging from 1 to 5 peppers.

For the Challenge Box, here are some instructions:

  • Sauces 1 and 2 contain chilies that are less than 100,000 SHU
  • Sauces 3 and 4 contain chilies between 100,000 and 350,000 SHU
  • Sauce 5 contains chili around 550,000 SHU
  • Sauces 6, 7 and 8 contain chilies between 600,000 and 1,000,000 SHU
  • Sauces 9 and 10 contain a lot of chilies ranging between 1,000,000 and 1,600,000 SHU
How do I choose the right sauce for my spiciness tolerance?

Each palace is unique!

If you're just starting out, start with our mild to medium sauces, rated 1 to 3: they focus on flavor first, with just the right amount of heat.

Those accustomed to spicy foods can venture into more intense recipes, rated between 4 and 5. You can also rely on the Scoville scale indicated on our product sheets.
And if you're the daring type... you can go for the Extra Strong category.