Um what.
I don’t mean to, y’know, squelch anyone’s creativity or anything, but an Italian salsa verde would be made with herbs. A Mexican salsa verde would be made with tomatillos. And basically any salsa verde would be verde, wouldn’t you think?
I’m guessing, perhaps, what you’re actually supposed to use is tomatillos?
From a box sold in Martinez, California.
Salsa Verde
2 c. tomato [probably intended tomatillos] sauce
2 chiles, finely chopped
1 small [clove] garlic, minced
1 medium-sized onion, chopped
salt to taste
Heat all ingredients together and simmer.