Roasted Salsa Verde Food

ROASTED SALSA VERDE

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.

ROASTED SPICY SALSA VERDE

Steps:

• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Lay the poblano peppers, serrano peppers, and tomatillos on the hot grill, and cook, turning every 2 minutes, until the pepper skins are evenly charred and blackened, and the tomatillos have turned pale yellow and started to ooze juice, about 10 minutes. Remove the vegetables from the grill.
• Scrape off most of the burned pepper skin, cut the stems off, cut the peppers in half the long way, and remove the seeds.
• Place the onion and garlic in the work bowl of a food processor, and pulse about 4 times to chop. Drop in the peppers, pulse 4 times to roughly chop, and add the tomatillos and salt. Pulse 4 or more times to the desired smoothness, and stir in the cilantro.

ROASTED SALSA VERDE

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.

ROASTED TOMATILLO SALSA

Steps:

• Preheat the oven to 450 degrees F.
• Add the tomatillos to a baking sheet along with the jalapenos and onion wedges. Toss with 1 tablespoon of the olive oil and roast about 7 minutes. Turn the vegetables, add the garlic and roast until everything is slightly softened and charred, another 7 to 8 minutes. Set aside to cool.
• Peel the garlic and remove the stems and seeds from the jalapenos. Add the roasted vegetables to the bowl of a food processor and pulse until still slightly chunky but well combined. Add the cilantro, lime juice and 1 teaspoon salt and pulse until incorporated. With the processor running, stream in the remaining 3 tablespoons olive oil until the salsa is slightly runny but not smooth. At this point you can season with additional salt if desired.
• Serve with chips or as a salsa for tacos and burritos.

ROASTED SALSA VERDE (30 MINUTES!)

Steps:

• Preheat the oven to 450 F (230 C) and set out a baking sheet. Option to lightly grease the baking sheet with avocado oil for easier cleanup.
• To the baking sheet, add whole tomatillos (husks removed) and whole jalapeños. Bake for 15-20 minutes or until browned and bubbly, flipping with tongs halfway through. Remove from the oven and let cool slightly. Once cool enough to handle, remove and discard the jalapeño stems.
• To a food processor (or high-speed blender), add chopped onion, garlic, cilantro, lime juice, salt, and roasted jalapeños and tomatillos. Blend until well combined. Taste and adjust as needed, adding more lime juice for acidity, jalapeño for heat, garlic for zing, cilantro for freshness, or salt for overall flavor.
• Enjoy warm, at room temperature, or chilled and served with tortilla chips, tacos, enchiladas, tofu scramble, chilaquiles, or taquitos.
• Best when fresh as it will thicken after chilling (just stir and add a bit of water or lime juice as needed to thin). Store leftovers covered in the refrigerator for up to 4-5 days or in the freezer for up to 1 month.

SALSA VERDE CHICKEN CASSEROLE

Steps:

• In a small bowl, combine the chicken, sour cream and 3/4 cup salsa. Spread 1/4 cup salsa on the bottom of a greased 8-in. square baking dish., Layer with half of the tortillas and chicken mixture; sprinkle with half the tomatoes, minced cilantro and half of the cheese. Repeat layers with remaining tortillas, chicken mixture, tomatoes and cheese., Bake, uncovered, at 400° until bubbly, 20-25 minutes. Serve with remaining salsa and, if desired, optional toppings.

SALSA VERDE

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.

SALSA VERDE

Steps:

• Set an oven rack about 5 inches beneath the heating element and preheat the broiler. Line a rimmed baking sheet with heavy-duty aluminum foil.
• Place the tomatillos, onions, garlic, jalapeño pepper and oil directly on the prepared baking sheet and toss with your hands or a rubber spatula. Broil until softened and slightly charred, 10-12 minutes.
• Transfer the vegetables and juices to a food processor fitted with the metal blade. Add the salt, cumin, sugar, and cilantro and pulse until chunky. Taste and adjust seasoning, if necessary. Transfer to a bowl and sprinkle with chopped cilantro if desired. Serve the salsa warm, at room temperature, or slightly chilled.
• Note: This recipe is not meant for canning.
• Make Ahead: The salsa can be made up to 3 days ahead of time and stored in a covered container in the refrigerator.
• Freezer-Friendly Instructions: The salsa can be frozen in an airtight for up to 3 months. Defrost in the refrigerator overnight before serving. (Some of the liquid may separate out when it's defrosted, or it might get a bit watery, but you can correct that by reheating it.)

ROASTED COD WITH SALSA VERDE

Steps:

• Warm 2 skillets over medium high heat.
• Add 2 TBS of the oil to each.
• Salt and pepper the fish fillets and place three, skin side down in each pan.
• Pan-roast the fish until the skin is crisp and the flesh opague about a fourth of the way up each fillet, about 7 minutes.
• Turn the fillets over and reduce the heat to medium.
• Add half the butter and thyme to each skillet and cook, basting the fish with the melting butter.
• Cook about 5 minutes more.
• Serve with salsa verde if desired.
• For salsa verde;combine the parsley, capers, anchovies, and mustard in a bowl.
• Gradually mix in just enough olive oil so the sauce holds together.
• Shortly before serving add the lemon juice and adjust the seasoning if necessary with salt and pepper.
• Using two spoons, form the salsa verde into quenelles on each plate with the fish.

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.

PAN-ROASTED TOMATILLO SALSA VERDE

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.