Bodacious Salsa Verde Food

SALSA VERDE

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

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)

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.

TAQUERIA GREEN SALSA (SALSA VERDE)

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.