ROASTED SALSA VERDE
The best salsa verde is made with roasted tomatillos, peppers, onion and garlic!
Provided by The Chunky Chef
Categories Appetizer
Time 20m
Number Of Ingredients 9
Steps:
- Adjust oven rack to 6 inches from the top and preheat broiler on HIGH.
- Add tomatillos, poblano, jalapeno, onion and garlic to a large sheet pan, spreading them out a bit.
- Broil for 10 minutes, rotating the pan halfway through broiling.
- Add tomatillos, poblano, jalapeno and onion to food processor. Peel garlic and add it food processor as well.
- Add salt, lime juice, and cilantro and process until everything is coarsely chopped. Add water, starting with 2 Tbsp and process until desired consistency is reached. Add more water, to your liking.
- Transfer to storage containers and let cool.
Nutrition Facts : Calories 18 kcal, Carbohydrate 4 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 148 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
BEEF TENDERLOIN WITH SCALLION SALSA VERDE
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- For the tenderloin: Preheat the oven to 400 degrees F.
- Dry the tenderloin well with paper towels and sprinkle evenly with the salt and pepper. Heat a large ovenproof skillet over medium-high heat. Add the oil to the hot skillet followed by the tenderloin. Cook, turning every 4 minutes, until the tenderloin is an even, deep golden brown, about 12 minutes. Place the skillet in the oven until an instant-read thermometer reads 120 degrees F, or about 30 minutes for medium-rare . Remove to a platter to rest for 10 minutes before slicing.
- For the sauce: Meanwhile, preheat a grill for cooking at medium-high heat.
- Sprinkle the scallions with 1 teaspoon salt and 2 teaspoons olive oil. Place on the hot grill and cook until wilted and slightly charred, about 3 minutes per side. (Place a pan lid on top of the scallions if they are not browning enough.) Remove the charred scallions to a cutting board and roughly chop. Add the charred scallions to a bowl along with the mustard, vinegar, remaining 1/3 cup olive oil and remaining 1/2 teaspoon salt. Stir to combine.
- Sprinkle the tenderloin with flake salt and serve with the scallion sauce.
ROASTED SALSA VERDE
A fresh, green, roasted salsa that's quick to prepare!
Provided by charlotte henry
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 1h
Yield 10
Number Of Ingredients 8
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Lay tomatillos, Anaheim peppers, onions, jalapeno peppers, and garlic on a large rimmed baking sheet.
- Broil in the preheated oven until tomatillos release their juices, 7 to 10 minutes. Remove tomatillos and garlic from the baking sheet; flip Anaheim peppers, jalapeno peppers, and onions and return to the oven. Continue to broil until peppers are blackened, about 5 minutes more. Remove from the oven and let cool until safe to handle, about 5 minutes.
- Peel away blackened parts from vegetables without taking off too much flesh. Transfer tomatillos, Anaheim peppers, onions, jalapeno peppers, garlic, cilantro, lemon juice, and salt to a food processor and pulse until well combined and chopped. Refrigerate salsa until cold, at least 30 minutes.
Nutrition Facts : Calories 35.1 calories, Carbohydrate 7.3 g, Fat 0.6 g, Fiber 1.8 g, Protein 1.2 g, SaturatedFat 0.1 g, Sodium 21.2 mg, Sugar 3.8 g
VEAL CHOPS WITH SPINACH & GREEN PEPPER SALSA
Marinate rose veal chops in a zesty mix of lemon, garlic and rosemary then serve with the salsa for a simple yet flavourful supper
Provided by Tom Kerridge
Categories Dinner, Main course
Time 27m
Number Of Ingredients 14
Steps:
- To marinate the veal chops, put the garlic, lemon zest, rosemary, olive oil and 1 /2 tsp salt in a container large enough to fit the chops. Give the marinade a quick stir, then add the chops and spoon the marinade all over them. Cover with cling film and put in the fridge for at least 6 hrs or overnight.
- To make the salsa, heat a heavy-based frying pan over a high heat. Add the vegetable oil and, once hot, throw in the peppers. Stir-fry to char the edges of the peppers, then sprinkle with salt and remove from the pan to cool. Next, add the garlic, olive oil, zest and spinach to a food processor, and pulse until you have a chunky paste. Pour into a bowl, add the green chilli and charred green pepper, then season a little.
- To make the steak seasoning, mix the paprika and polenta with 1 /2 tsp salt. Remove the chops from the marinade and wipe off any sliced garlic or herbs and excess oil. Sprinkle the seasoning over both sides of the chops.
- Heat a griddle pan over a medium heat. Cook the chops for 3 mins until they have nice char marks, then rotate them 45 degrees and cook for 3 mins more so that the chops have 'crosshatched' marks. Turn the chops over and cook for 3 mins only on this side, then remove from the griddle and rest on a plate for 4 mins. Put the chops on serving plates and spoon over the salsa.
Nutrition Facts : Calories 938 calories, Fat 76 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 48 grams protein, Sodium 2 milligram of sodium
PAN-ROASTED TOMATILLO SALSA VERDE
I love roasted tomatillos! This salsa is whiz bang easy to whip up, doubles & triples well & have survived freezing well too. This dry pan roasting is way easier than the usual under the broiler method I have used for a hundred years - thanks [email protected] ! I leave out the cilantro & oregano if freezing - seems better to add them in fresh when reheating with a dab of oil in the saucepan. Smoky chipotles or fresh jalapenos also do well - use what you got!
Provided by Busters friend
Categories Sauces
Time 20m
Yield 2 1/2 cups
Number Of Ingredients 9
Steps:
- Heat a large dry frying pan over medium-high flame. Add the tomatillos, garlic and chili peppers. Cook about 4 minutes on one side, then flip everthing and go another 4 minutes, until the tomatillos are quite soft. Remove the chilis and garlic sooner if they are starting to get dark (they get bitter if burned).
- Puree the vegetables along with the onion, salt, olive oil, cilantro & oregano in a blender until you get a smooth even texture. Stir in the lemon juice 1/2 T at a time - to taste.
- Strain and serve or chill until serving time.
Nutrition Facts : Calories 232.4, Fat 13.8, SaturatedFat 1.9, Sodium 1405.2, Carbohydrate 27.8, Fiber 6.8, Sugar 14.8, Protein 4.6
PAN-ROASTED VEAL WITH SALSA VERDE
Steps:
- Mince garlic with anchovies. If veal is encased in a net, remove net and with kitchen string tie veal crosswise at 1-inch intervals.
- Pat veal dry. In a heavy kettle just large enough to hold veal heat oil over moderate heat until hot but not smoking and brown veal well, turning it. Transfer veal to a plate. In oil remaining in kettle cook anchovy mixture, stirring, 1 minute. Add wine and boil 1 minute.
- Return veal to kettle and simmer, partly covered, turning veal every 20 minutes and adding water as needed (about 3 tablespoons at a time; do not let liquid completely evaporate‑there should always be just enough to keep veal from sticking to kettle), 1 1/2 to 2 hours, or until an instant-read thermometer inserted in thickest part registers 155° F. for medium.
- Transfer veal to a cutting board and let stand 10 minutes. Skim any fat from liquid in kettle. Add 1/3 cup water and simmer, scraping up brown bits from bottom and side of kettle, until liquid has consistency of thin gravy.
- Transfer pan juices to a platter. Cut veal crosswise into 1/2-inch-thick slices and discard string. Arrange slices over pan juices and spoon salsa verde over meat.
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- Put the chop on a plate and rub with the garlic, half the lemon zest and juice, and a good drizzle of olive oil. Season well with salt and pepper, then leave to marinate for 1-2 hours out of the fridge, or cover and chill overnight. (Allow to come to room temperature before cooking.)
- Heat the oven to 200°C/fan180°C/gas 6. Heat a griddle pan on the hob until smoking, then cook the chop for 3-5 minutes on each side.
- Put the radishes and spring onions in a roasting tin, then sit the chop on top. Roast in the oven for 25-30 minutes for medium-rare (the centre should be 60°C when checked with a digital thermometer). Remove the roasted chop and veg to a chopping board, reserving the juices in the tin, and loosely cover with foil. Leave to rest for 15 minutes.
- Meanwhile, whizz the parsley, anchovies, capers, mustard, vinegar and the 4 tbsp oil in a food processor until combined. Add the reserved radish leaves and whizz again until smooth. Season the salsa verde with the remaining lemon zest and juice, and some salt and pepper, then transfer to a small bowl.
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