Fresh Salsa Verde Food

FRESH SALSA VERDE

Steps:

• In an ungreased skillet, cook tomatillos over medium heat for 10 minutes or until tender and browned, turning frequently. Cool on a wire rack. For a milder flavor, remove veins and seeds from serrano peppers; finely chop peppers., In a food processor, combine the tomatillos, peppers, onion, 2 tablespoons cilantro, garlic and salt; cover and pulse just until mixture is coarsely pureed. , Transfer to a serving bowl; sprinkle with remaining cilantro. Refrigerate until serving.

FRESH SALSA VERDE

Steps:

• Place the tomatillos, garlic, cilantro, green onions, jalapenos and salt in the blender or food processor container.
• Pulse until onions are processed, about 10 to 15 seconds.
• Pulse a few more times in needed, but be careful and not over process.
• Pour mixture into an airtight container, and chill for 1 to 2 hours before serving to allow the flavors to blend.
• Before serving, add the cubed avocado.
• The cook time reflects the chilling time.

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: GREEN TOMATILLO SALSA

Steps:

• Whether you choose the verdant, slushy, herby freshness of the all-raw tomatillo salsa or the oil-colored, voluptuous, sweet-sour richness of the roasted version, tomatillos are about brightening tang. The buzz of the fresh hot green chile adds thrill, all of which adds up to a condiment most of us simply don't want to live without.
• For the All-Raw version: Roughly chop the tomatillos and the chiles. In a blender or food processor, combine the tomatillos, chiles, cilantro and 1/4 cup water. Process to a coarse puree, then scrape into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.
• For the Roasted version:
• Preheat a broiler.
• Roast the tomatillos and chiles on a baking sheet 4 inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes. Flip them over and roast the other side, 4 to 5 minutes more will give you splotchy-black and blistered tomatillos and chiles. In a blender or food processor, combine the tomatillos and chiles, including all the delicious juice that has run onto the baking sheet. Add the cilantro and 1/4 cup water, blend to a coarse puree, and scrape into a serving dish. Rinse the onion under cold water, then shake to remove the excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.

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.

FRESH SALSA VERDE

Steps:

• Pre-heat oven to 400 degrees F.
• On a tray, place peppers, tomatillos, shallots, and garlic. Spritz with a misto or drizzle a little olive oil over the top. Roast for 15 minutes.
• Remove from oven and gently cover with foil for about 10 minutes.
• Once cool, remove seeds from anaheims and jalapenos and gently peel skin off of anaheims.
• Add peppers, shallots, garlic, tomatillos, and cilantro to a food processor or blender with salt. Blend until everything is well combined for a nice smooth salsa.

SALSA VERDE: GREEN TOMATILLO SALSA

Steps:

• Whether you choose the verdant, slushy, herby freshness of the all-raw tomatillo salsa or the oil-colored, voluptuous, sweet-sour richness of the roasted version, tomatillos are about brightening tang. The buzz of the fresh hot green chile adds thrill, all of which adds up to a condiment most of us simply don't want to live without.
• For the All-Raw version: Roughly chop the tomatillos and the chiles. In a blender or food processor, combine the tomatillos, chiles, cilantro and 1/4 cup water. Process to a coarse puree, then scrape into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.
• For the Roasted version:
• Preheat a broiler.
• Roast the tomatillos and chiles on a baking sheet 4 inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes. Flip them over and roast the other side, 4 to 5 minutes more will give you splotchy-black and blistered tomatillos and chiles. In a blender or food processor, combine the tomatillos and chiles, including all the delicious juice that has run onto the baking sheet. Add the cilantro and 1/4 cup water, blend to a coarse puree, and scrape into a serving dish. Rinse the onion under cold water, then shake to remove the excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.

FRESH SALSA

Steps:

• Mix together the tomato, jalapeno pepper, red onion, green onion, garlic, cilantro, lime juice, lemon juice, cumin, jicama, and the diced tomatoes with chilies in a bowl. Season with salt and pepper. Allow to sit at least 1 hour before serving.

FRESH TOMATILLO SALSA VERDE

Steps:

• Husk and wash tomatillos.
• Chop the tomatillos into very course chunks. Set aside.
• Depending on how hot you like your salsa, either remove the seeds and veins from the jalapenos or leave them intact.
• Chop the jalapeno into small chunks and put into blender or food processor.
• Peel the garlic, put into blender.
• Take the cilantro, remove the leaves from the stems and put into blender (no need to chop).
• Put lime juice, salt, sugar and olive oil into the blender.
• Last, put the tomatillos into blender and blend until smooth.
• Serve chilled. Be sure to experiment with different amounts of jalapeno, lime juice, salt, etc.

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.

HADDOCK AND SALSA VERDE

Steps:

• Place chopped onion, carrot and parsley in a pan with 1 litre of water, the wine, peppercorns, bay leaf and a sprinkling of salt.
• Bring to a boil, reduce heat and let simmer for 20 minutes.
• Meanwhile, make the salsa verde.
• Start by rinsing the capers and patting them dry.
• Throw the capers in a food processor, along with the chilli, shallot, basil, gherkins, dill and a bit of zest from your lemon or lime.
• Chop the parsley leaves until you have about 4 tablespoons and add them too, along with a bit of salt and pepper.
• Blitz until everything is chopped and mixed.
• Keep the motor running and slowly add the olive oil to make a pesto-type, thick, green sauce.
• You may need to scrape down the sides of the bowl.
• Ten minutes before you want to eat, strain the fresh bouillon into a large, deep frying pan.
• Bring it to a boil, place the fish in the pan and poach until just cooked through (as little as three minutes, depending on the thickness of the fish).
• Carefully lift the fish onto warmed plates, spoon the sauce over the top and serve.

FRESH HOMEMADE SALSA

Steps:

• Combine tomatoes, red onion, yellow onion, green chilies, lime juice, cilantro, garlic, cumin, and salt in a food processor. Pulse processor until mixture is combined, yet remains chunky. Transfer to a bowl, cover with plastic wrap, and refrigerate at least 1 hour.

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"!

FRESH SALSA

Steps:

• In a bowl, combine all ingredients; mix well. Let stand for about 1 hour. Serve at room temperature. Store in a covered container in the refrigerator.

SALSA VERDE

Steps:

• Chop parsley, mint, capers, garlic finely into a paste.
• Stir in all the ingredients and leave in fridge overnight
• Before serving stir to prevent separation.

TOMATILLO SALSA VERDE

Steps:

• Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
• Using a blender, carefully puree the tomatillos and water in batches until smooth.

FRESH GREEN SALSA (SALSA VERDE CRUDA)

Steps:

• Put the tomatillos in a blender first, then add the remaining ingredients. Pulse a few times, then blend until the salsa is very smooth, at least 1 minute. Season to taste with additional chile and salt, and blend again.