Cilantro Salsa Verde Food

TARRAGON-CILANTRO SALSA VERDE

Steps:

• In a medium bowl, mix the scallion with the lime juice and let stand for 10 minutes. Add the anchovy and capers and mash slightly with a fork. Stir in the cilantro, tarragon, jalapeño and olive oil. Season with salt and serve.
• The salsa verde can be refrigerated overnight.

FRESH HERB SALSA VERDE

Steps:

• In a food processor, combine herbs, garlic, and vinegar; if desired, add capers and anchovy fillets. Pulse until coarsely chopped, 20 seconds. Transfer to a small bowl and stir in olive oil. Season with salt and pepper.

FLANK STEAK WITH CILANTRO SALSA VERDE

Steps:

• Sprinkle steak with salt and pepper. Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 160°), 6-9 minutes per side. Let stand 5 minutes., Meanwhile, process salsa and cilantro in a food processor until blended. Slice steak thinly across the grain; serve with salsa mixture, avocado and tomato.

SALSA VERDE FOR CILANTRO LOVERS

Steps:

• Chop all ingredients by hand or in food processor.
• Food processor gives less chunky version, which is easiest to cook with.
• Squeeze in juice of lime and mix thoroughly.
• Use for cooking, to top your favorite dishes or for dip.

CILANTRO SALSA

Steps:

• For a thicker sauce, chop cilantro and garlic and place in a blender. Puree with 1/4 cup water and the oil. Add lime juice, cayenne pepper, coriander and salt.
• For a thinner sauce, chop cilantro and garlic very finely. Then stir in 1/4 cup water, oil, lime juice, cayenne pepper, coriander and salt.
• The emulsified version can be served as a dip with pita bread. Serve the thinner version with fried halloumi or other fried cheese, vegetable fritters or with a salad.

SALSA VERDE

Steps:

• In a blender combine the garlic, shallot, poblano, parsley, cilantro, oil, and lemon juice. Blend until smooth. Season with the salt and pepper.
• Serve over grilled vegetables, rice or thin out with olive oil and serve as a salad dressing.

SALSA VERDE

Steps:

• In a blender, combine onion, garlic, scallions and water. Puree for 2 minutes and slowly add the cilantro and epazote. Slowly add 1/3 cup olive oil. Season with salt and pepper.

OLE! FRESH SALSA VERDE

Steps:

• FIRE-ROASTED METHOD: Fire-up the broiler; REMOVE tomatillo husks and rinse with warm water; remove stems from fresh jalapeno peppers.
• ARRANGE whole tomatillos and whole jalapeno pepper(s) on a broiler pan.
• BROIL until just lightly charred on top surface.
• REMOVE broiler pan when tomatillo skins are just lightly charred and split: USE a spoon or spatula to remove from broiler pan.
• SQUEEZE 2 tablespoons juice from kneaded fresh Key limes; remove leaves from 1 bunch fresh cilantro to make 3/4 cup.
• PLACE tomatilloes and desired remaining ingredients into a food processor.
• PROCESS until smooth.
• ADJUST to personal taste, if desired. It is now ready to serve, but may be simmered if desired to mellow flavor.
• SERVE any way you like.
• SNAP your fingers and shout,"OLE"!

SALSA VERDE

Steps:

• Mix first 2 ingredients in large saucepan. Cover with water. Bring to boil. Reduce heat; simmer until soft, about 15 minutes. Remove from heat; let stand 15 minutes. Drain.
• Coarsely chop tomatillo mixture, garlic, and cumin in processor using on/off turns. Add next 3 ingredients; blend until herbs are chopped and salsa is chunky.
• Heat oil in heavy large saucepan over medium heat. Add salsa and simmer until slightly thickened and reduced to 4 cups, about 10 minutes. Stir in salt.

CILANTRO SALSA

Steps:

• Mix all ingredients together in a large bowl.
• Cover and chill at least 2 hours before serving.

CHILEAN CILANTRO SALSA (PEBRE)

Steps:

• Mash garlic, salt and pepper into a paste in a medium bowl. Whisk in oil and vinegar until emulsified.
• Place green onions, jalapeno, cilantro and water in a blender; pulse until minced, but not pureed, about 10 seconds. Stir into the oil and vinegar mixture. Cover; let stand 2 hours to develop flavors.