Bodacious Salsa Verde Food

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SALSA VERDE



Salsa Verde image

Salsa verde is a bright, herbal accompaniment to meats, especially rich, fatty dishes like porchetta. It adds a lively freshness to almost any simple dish. It should be coarser than a pesto, but also more spreadable. Variables can be infinite: anchovy, lemon juice and Dijon mustard can deepen the flavor and balance the parsley; different herbs can be added or substituted to taste.

Provided by Food Network

Categories     condiment

Time 10m

Yield 1/2 to 3/4 cup

Number Of Ingredients 7

1 bunch fresh Italian parsley
1 shallot
1 tablespoon capers
Zest of 1 lemon
1/3 to 1/2 cup extra-virgin olive oil
Salt and pepper
Salt and pepper

Steps:

  • Coarsely chop the parsley leaves and thin, tender stems. Finely chop the shallot and capers.
  • Combine the chopped parsley, shallots and capers and the lemon zest in a small bowl; mix well. Stir in the olive oil to reach the desired consistency (ideally just binding the other ingredients together). Season to taste with salt and pepper.

SALSA VERDE



Salsa Verde image

Provided by Valerie Bertinelli

Categories     condiment

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 7

2 cups fresh flat-leaf parsley
1/4 cup extra-virgin olive oil
2 tablespoons capers
2 anchovy fillets
2 cloves garlic
1 lemon, finely zested, plus 1/4 cup lemon juice
Freshly ground black pepper

Steps:

  • Combine the parsley, oil, capers, anchovies, garlic, lemon zest and juice and a few grinds of pepper in a food processor and pulse until smooth. Transfer to a bowl and serve.

MEXICAN GREEN SAUCE WITH TOMATILLOS AND AVOCADO (SALSA VERDE)



Mexican Green Sauce With Tomatillos and Avocado (Salsa Verde) image

Awesome! If you love guacamole, try this lighter, more tangy version made with fresh green tomatillos and avocado! We really love this salsa verde. Serve with simple grilled foods like carne asada or fajitas, or with a bowl of tostadas chips. And, green sauce is great stirred in to scrambled eggs recipe #456108. From "Zarela's Veracruz: Mexico's Simplest Cuisine" by Zarela Martinez. Enjoy!

Provided by BecR2400

Categories     Mexican

Time 15m

Yield 2 cups, 12 serving(s)

Number Of Ingredients 7

2 garlic cloves, coarsely chopped
1 1/2 teaspoons coarse salt
1 small white onion, coarsely chopped
2 -3 serrano peppers, stemmed and coarsely chopped (or jalapeno peppers)
6 -8 medium tomatillos, husks removed, rinsed and cut into quarters (about 1/2 pound)
1 ripe Hass avocado
12 -15 sprigs cilantro, finely chopped

Steps:

  • In a food processor or blender (or with mortar and pestle), process garlic and salt to a paste.
  • In the processor or blender, place onion, jalapenos and tomatillos and pulse to make a slightly chunky mix. Remove to bowl.
  • Halve and pit avocado and scoop out flesh. Chop finely and add to other ingredients. Add cilantro and mix well.
  • Serve with tortilla chips or as a condiment for meat, fish, poultry, burritos or quesadillas.
  • Makes about 2 cups.

Nutrition Facts : Calories 28.3, Fat 1.9, SaturatedFat 0.3, Sodium 293.2, Carbohydrate 2.8, Fiber 1.3, Sugar 1, Protein 0.6

TAQUERIA GREEN SALSA (SALSA VERDE)



Taqueria Green Salsa (Salsa Verde) image

This is not like the tex mex green salsa you encounter at big chains that contain avacados or tomatillos. This is a more of a taqueria style sauce that you find in local mexican meat markets. I liked the sauce so much that I asked the waitress at a taqueria if she knew how to make it and she asked a person in the back and was fortunate enough to get an answer. It is VERY spicy.

Provided by Chris T.

Categories     Sauces

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

1 lb jalapenos or 10 jalapenos
5 -6 fresh garlic cloves, peeled
1 knorr chicken bouillon cube
1 cup water
1/4 cup oil
salt

Steps:

  • Cut the stems off the jalapenos and throw them in a small pot.
  • Remove seeds if you don't want it as spicy.
  • Add peeled garlic.
  • Add a small amount a water, about 1/4 cup or a little more to get a steam effect.
  • Place on stove at a low medium heat to get it steaming for about 15 minute.
  • Add contents to a blender and add oil and blend until smooth.
  • Add salt to taste.
  • You may need to adjust salt, water, and chicken cubes to suit the taste because jalapenos are not all uniform in taste depending on the season.
  • I used olive oil but I doubt a mexican restaurant uses olive oil.

Nutrition Facts : Calories 107.7, Fat 9.5, SaturatedFat 1.3, Cholesterol 0.1, Sodium 163.1, Carbohydrate 5.9, Fiber 2.2, Sugar 3.3, Protein 1

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