I used to be strictly green, but it just stop cuttin it. I love the red esp with hot black coffee
LeviSalt
Los dos por favor, divorciados.
WarcelusMallace
Yes
Original-Ad817
I can’t stick with tomato or tomatillo and that’s it. There is habanero. There’s ancho and guajillo. Serrano’s. And the list goes on and on and on and on and on and on. It also depends which restaurant I’m visiting. Tomorrow I’ll be making migas and it will be a red salsa. It isn’t my favorite but that’s what I have right now.
edhaack
Chicken/Pork: Green
Beef/Pork: Red
Guidelines by a gringo.
leocohenq
You need crena on that flauta.
gueroarias
If you give me a choice of only one, pues verde. Salsa verde para mi siempre va acompañar cualquier cosa con pollo. Pero, hear me out here, why can’t I just drizzle both along with crema? Para la banderita?!
Winter-Shopping-4593
Yes
Hagfist
Yes
andyvl0393
It’s goes like this Green salsa then crema in the middle and red just like the Mexican flag 🇲🇽 sprinkle a little bit of cheese on top and enjoy 🫶🏼
WhoAmEyeReally
Green, followed by red—continually alternating! ❤️🙌
lusirfer702
Yes
raccoondog69
I’m always red, unless it’s New Mexican hatch green chile
Spokaneguy53
Green
HuanXiaoyi
it depends on where it comes from. there’s a more… pale and older clientele focussed mexican restaurant near me that has the red hotter and the green milder, so i need to go with the red from them if i want it to be spicy at all; but at the taqueria down the street the red is fairly mild, and i’ve no clue what they do to the green but it dissolves the plastic containers it comes in and out-spices my ghost pepper sauce, so i of course go with the green LMAO
25 Comments
Please tell me that’s an olive garden bread stick
I used to be strictly green, but it just stop cuttin it. I love the red esp with hot black coffee
Los dos por favor, divorciados.
Yes
I can’t stick with tomato or tomatillo and that’s it. There is habanero. There’s ancho and guajillo. Serrano’s. And the list goes on and on and on and on and on and on. It also depends which restaurant I’m visiting. Tomorrow I’ll be making migas and it will be a red salsa. It isn’t my favorite but that’s what I have right now.
Chicken/Pork: Green
Beef/Pork: Red
Guidelines by a gringo.
You need crena on that flauta.
If you give me a choice of only one, pues verde. Salsa verde para mi siempre va acompañar cualquier cosa con pollo. Pero, hear me out here, why can’t I just drizzle both along with crema? Para la banderita?!
Yes
Yes
It’s goes like this
Green salsa then crema in the middle and red just like the Mexican flag 🇲🇽 sprinkle a little bit of cheese on top and enjoy 🫶🏼
Green, followed by red—continually alternating! ❤️🙌
Yes
I’m always red, unless it’s New Mexican hatch green chile
Green
it depends on where it comes from. there’s a more… pale and older clientele focussed mexican restaurant near me that has the red hotter and the green milder, so i need to go with the red from them if i want it to be spicy at all; but at the taqueria down the street the red is fairly mild, and i’ve no clue what they do to the green but it dissolves the plastic containers it comes in and out-spices my ghost pepper sauce, so i of course go with the green LMAO
Both!
[https://share.icloud.com/photos/060nd35bKh0xOiO9jo1ZWHWQQ](https://share.icloud.com/photos/060nd35bKh0xOiO9jo1ZWHWQQ)
Red pill or blue pill
My personal favorites are: green for chicken flautas and red for cheese enchiladas.
It always takes about a half dozen of each to know for sure. C
Green
Feliz Navidad
Green only, red always feels “too heavy” for me. Unfortunately, sometimes green is way too spicy lol
Both. Double dip all the time baby!