Moes Salsa Verde Food
SALSA VERDE
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
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.
FRESH SALSA VERDE
This is another great recipe from Sabrosa which is a local entertainment and dining guide. The tomatillos give this an almost citrusy bite. It is a great sauce for spooning on tacos, serving with chips or garnishing your favorite soup or beans. Leave the seeds in the jalapeno if you want this really "hot".
Provided by PaulaG
Categories Onions
Time 2h10m
Yield 2 cups
Number Of Ingredients 7
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.
TOMATILLO SALSA VERDE
Make and share this Tomatillo Salsa Verde recipe from Food.com.
Provided by Dancer
Categories Sauces
Time 10m
Yield 2 cs.
Number Of Ingredients 6
Steps:
- Place all ingredients in a food processor or blender, and puree.
OLE! FRESH SALSA VERDE
Make and share this Ole! Fresh Salsa Verde recipe from Food.com.
Provided by The Spice Guru
Categories Sauces
Time 15m
Yield 24 serving(s)
Number Of Ingredients 9
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"!
Nutrition Facts : Calories 8, Fat 0.2, Sodium 97.4, Carbohydrate 1.6, Fiber 0.4, Sugar 1, Protein 0.2
MOE'S SALSA VERDE
Although I refused to eat it until about a week ago (it was green and well it creeped me out) I have now seen the light. This stuff is amazing! I love it! The cilantro is just so awesome. So naturally I had to find a recipe and try it out! :) I found this recipe on the Dabble posted by someone named Annie and it is pretty darn close! :) Cook time is chill time.
Provided by SarahBeth
Categories Sauces
Time 40m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 7
Steps:
- Chop onion and pepper into chunks that the food processor can better handle.
- Place all ingredients in the food processor or blender and pulse to your desired consistency. .
- Place in bowl and cover with saran wrap, then place in the refrigerator to allow the flavors to blend for at least a half an hour. Just add your favorite tortilla chips or on one of the above-mentioned foods and enjoy.
Nutrition Facts : Calories 55.2, Fat 1.6, SaturatedFat 0.2, Sodium 99.6, Carbohydrate 10.4, Fiber 3.2, Sugar 6.7, Protein 1.6
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