Raisin Caper Salsa Verde Food

ITALIAN SALSA VERDE WITH PARSLEY AND CAPERS RECIPE

Steps:

• In a blender jar, or using an immersion blender, purée together parsley, capers, anchovies, garlic, boiled egg, and lemon juice until creamy; scrape down sides as necessary to blend everything evenly. Add olive oil and pulse briefly to emulsify. Season with salt.
• Salsa verde can be refrigerated in an airtight container for up to 5 days.

SALSA VERDE (CAPER AND PARSLEY SAUCE)

Steps:

• If using capers packed in salt, in a small bowl soak in water to cover by 2 inches for 15 minutes and drain. In a food processor combine all ingredients except vinegar and finely chop. Salsa verde may be prepared up to this point 1 day ahead and chilled, covered. Bring salsa verde to room temperature before proceeding. Just before serving, stir in vinegar.

RAISIN-CAPER SALSA VERDE

Steps:

• Rehydrate raisins by pouring boiling water over them and leave for 1 hour to rehydrate. Drain the raisins and add to the capers and parsley. Combine all ingredients in a large mixing bowl and toss to combine. Serve with grilled lamb.

CHICKEN TACOS WITH ROASTED TOMATILLO SALSA VERDE

Steps:

• Preheat the oven to 400 degrees F. Toast the cumin and coriander seeds in a small skillet over medium heat, tossing occasionally, until fragrant, about 2 minutes. Cool the seeds, and then grind them finely in a spice grinder.
• Remove the paper husks from the tomatillos and rinse in cool water to remove any sticky residue; pat dry. Put the tomatillos, poblano, jalapeno, onion and garlic in a mixing bowl. Add half the ground cumin and coriander mixture, the agave or honey and olive oil and mix until the vegetables are coated. Season with some salt and pepper. Put the vegetables in a roasting pan.
• Coat the chicken, including the cavity, with grapeseed or canola oil and season with the remaining spice mixture and some salt and pepper. Put the chicken on top of the tomatillo mixture and roast until a meat thermometer inserted in the thickest part of the breast reads 165 degrees F., about 1 hour.
• Meanwhile, using your hands, shape the masa into 8 even balls. Cut some wax paper into a few squares slightly larger than the tortilla press. Spray 2 pieces with some nonstick spray. Sandwich a ball of masa between the pieces of wax paper, sprayed sides against the dough, and press in the tortilla press to flatten. Remove the tortilla and set aside. Repeat with the remaining dough, using new pieces of wax paper if necessary.
• Heat a cast-iron griddle or pan over medium-high heat and cook the tortillas until golden brown, about 30 seconds per side. Keep warm while you finish the chicken.
• Transfer the chicken to a cutting board or platter to rest while you make the salsa verde: Put the vegetable mixture from the roasting pan in a blender along with the half the cilantro and the lime juice and blend until smooth; transfer the salsa to a mixing bowl and season with salt and pepper.
• When the chicken is cool enough to handle, remove and discard the skin. Using your hands, shred the meat, put it in a mixing bowl and stir in enough of the salsa verde to moisten. Taste and adjust seasoning or add salsa verde as needed. Put any extra salsa verde in a bowl to serve with the tacos.
• Fill the tortillas with the chicken mixture. Serve hot with the sliced radishes, cotija, the remaining cilantro, lime wedges, remaining cilantro, and additional salsa verde in bowls.

ARROZ CON POLLO WITH SALSA VERDE

Steps:

• Preheat oven to 350 degrees F.
• Rinse the chicken pieces and pat dry. In a small bowl, blend 2 tablespoons oil, salt, pepper, cumin, oregano, paprika and cayenne. Rub each piece of chicken with the spice paste and refrigerate for at least 20 minutes for the flavor to develop.
• In a heavy, ovenproof casserole with lid, heat remaining 2 tablespoons oil. Fry the chorizo over medium heat until it is crispy and renders its fat. Remove the chorizo with a slotted spoon and drain on paper towels. Place the chicken in the pan, skin side down, and brown on all sides, about 10 minutes Remove from pan and set aside. Make a sofrito by sauteing the onion, garlic, bell pepper and bay leaves; cooking until the vegetables are very soft and almost dissolved. Stir in the rice so the grains are well coated with the sofrito.
• Add the tomatoes and broth, season with salt and pepper. Return the chorizo and chicken to the pan. Bring the mixture to a boil and let simmer for 5 minutes. Cover and transfer pot to oven. Bake for 20 minutes or until the chicken is done and the rice is tender and has absorbed the liquid. Scatter the olives on top of the chicken and rice before serving.
• To prepare the Salsa Verde: In a mortar and pestle or food processor, mash together all ingredients to form a loose paste. Garnish Arroz Con Pollo with Salsa Verde before serving.

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 SAUCE)

Steps:

• Chop the herbs and garlic, mixing with 1 tsp sea salt, until very fine.
• Add the mustard and capers, and combine. Transfer the mixture to a bowl and stir in the olive oil.
• Add the vinegar, little by little, stirring and tasting as you go - trust your palate!