The Green Sauce Food
THE GREEN SAUCE
This cilantro jalapeno green sauce is the sauce of all sauces! One taste and you will be dipping everything and anything into this addicting creamy and spicy sauce!
Provided by LowCarbingAsian
Categories Sauce
Time 1m
Number Of Ingredients 7
Steps:
- Gather all the ingredients.
- Add mayo, cilantro, jalapeno, garlic, lime juice, cumin, salt into a food processor and pulse until well combined (about 30 seconds).
- Serve as dipping sauce or drizzle on top chicken, fish, steak, taco, vegetables, etc.
Nutrition Facts : Calories 130 kcal, Carbohydrate 1 g, Protein 1 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 218 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
GREEN SAUCE
Just like the Mexican Restaurants around here. I like my green sauce creamy, the tomatillos in this recipe keep the avocado from going brown for a couple days in the fridge. It doesn't usually last that long!
Provided by MommyMakes
Categories Sauces
Time 15m
Yield 2 cups, 12 serving(s)
Number Of Ingredients 7
Steps:
- Remove husks and stems from tomatillos. Place whole tomatillos in a sauce pan, cover with water and bring to a boil. Boil 5 minutes or until easily pierced with a fork. Drain the water and allow to cool.
- Place tomatillos, onion, cilantro, jalapeno, and salt in a food processor or blender. Blend until smooth.
- Stir in sour cream and avocado and blend again until smooth.
Nutrition Facts : Calories 74.7, Fat 6.4, SaturatedFat 1.5, Cholesterol 3.3, Sodium 104.9, Carbohydrate 4.8, Fiber 2.7, Sugar 1.5, Protein 1.1
MEXICAN GREEN SAUCE
Most recipes are calling for green chilies....this one uses fresh tomatillos and jalapeños. This sauce is hot and goes great with enchilada, tacos or frittatas. From Fast, Fresh & Spicy Vegetarian by John Ettinger. One pound of tomatillos is around 11.
Provided by mary winecoff
Categories Sauces
Time 35m
Yield 3 cups
Number Of Ingredients 9
Steps:
- Boil the tomatillos and jalapenos in salted water until just tender, about 10 minutes, then drain.
- Place in blender or food processor with cilantro, onion and garlic (mint, if desired) and blend until smooth.
- Heat oil in a skillet over medium-high heat. Pour sauce in and stir for 5 minutes.
- Add broth and salt, return to a boil, then simmer for 8 to 10 minutes until thickened.
Nutrition Facts : Calories 143.5, Fat 10.7, SaturatedFat 1.4, Sodium 198, Carbohydrate 12.2, Fiber 3.6, Sugar 7.3, Protein 1.9
More about "the green sauce food"
THE 10 GREEN SAUCES OF WORLD CUISINE (AND RECIPES)
From delishably.com
Author Linda LumPublished Jun 18, 2018Estimated Reading Time 7 mins
- Chermoula (Morocco) Created in Morocco, chermoula is a blend of the earthy flavors of coriander and cumin. Chilies add a subtle bite of heat, and olive oil binds it all into a warm, flavorful paste.
- Chili Herb Dipping Sauce (Thailand) This sauce from Thailand is unlike any sauce (green or otherwise) you have ever tried. It's thickened not with eggs or emulsion, cheese or breadcrumbs, but with rice.
- Chimichuri (Argentina) Chimichurri (pronounced chee-mee-CHOO-ree)—the name itself is almost as delightful as the Argentinian mixture of parsley, oregano, garlic, and white vinegar.
- Green Chutney (India) Like many green sauces, the green chutney of India uses chilies for some heat, lemon juice for tang and to keep the green color bright, and sweet-herby cilantro.
- Green Goddess (United States) In 1921 William Archer wrote and produced a four-part play entitled “The Green Goddess.” The setting was the remote Himalayan province of Rukh.
- Gremolata (Italy) Italian parsley, garlic, and lemon zest—how can only three so common, ordinary ingredients create such an amazing condiment? Truly the whole is greater than the sum of its parts.
- Pesto (Italy) There is no green sauce that gives me more pleasure than the basil pesto of Northern Italy. I say this not because of flavor, cost, or ease of preparation.
- Salsa Verde (Mexico) Salsa verde gains its brilliant green color and citrusy flavor from tomatillos, an ancient cousin of the tomato. (The tomatillo is a member of the nightshade family and shares its heritage with not only tomatoes, but potatoes, tobacco, and petunias).
- Sauce Verte (France) Recently my favorite foodie website, Serious Eats, presented a recipe for grilled squash and sausages. If that doesn’t sound wonderful enough, they topped the grill-blistered zucchini and French garlic links with sauce verte from Jeanne Kelly’s book “Kitchen Garden Cookbook.”
- Zhoug (Yemen) Zhoug was originally brought to Israel by Yemeni Jews, and now it shows up on everything in the Middle East and is gaining fame in Northern Europe as well.
THE ONLY GREEN SAUCE YOU NEED RECIPE - FOOD NETWORK
From foodnetwork.com
5/5 (1)Total Time 10 minsCategory CondimentCalories 148 per serving
- Add the greens, chives, garlic, lemon juice, avocado, olive oil, salt and pepper in a blender and pulse until broken down and easy to dollop with a spoon (adding a tablespoon of water if needed to thin and get the blender going).
- Serve smeared on toast, veggies or cheese sandwiches or drizzled over grilled fish, fried eggs, savory yogurt bowls or roasted vegetables. Or, transfer to a container that just fits and top with a little more oil (to preserve the color) and refrigerate up to 1 week.
THE 10 GREEN SAUCES THAT WILL MAKE YOU A BETTER COOK
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Author Anna StockwellPublished Sep 30, 2017Estimated Reading Time 8 mins
- Argentina: Chimichurri. Sit down at most restaurants in the US and they'll put ketchup on the table. Sit down at most restaurants in Argentina and they'll put a jar of chimichurri on the table.
- Morocco: Chermoula. This North African pureed green sauce is traditionally deployed as a marinade for all kinds of seafood, but it can be used for so much more—from marinating chicken or steak or eggplants to drizzling over roasted vegetables.
- Italy: Salsa Verde. It may look a lot like chimichurri, but the flavor of Italian salsa verde is surprisingly different, with chopped capers and sometimes anchovy fillets giving this version an irresistible salty-funky tang.
- Mexico: Salsa Verde. In Mexico salsa verde means something completely different than it does in Italy, but it still involves a lot of fresh herbs and garlic.
- Italy: Pesto. Yes, technically you could call pesto a "salsa verde," since the term just means "green sauce." Pesto's easily the most luscious of the green sauces, since it boasts not only olive oil but cheese (usually Parmesan, sometimes Pecorino) and nuts (often pine nuts, but sometimes with walnuts or other nuts, too).
- Thailand: Chile-Herb Dipping Sauce. An entire book could be written about the broad range of Thai chile-herb sauces, but this version is a great place to start.
- Yemen: Zhoug. This spicy thick green sauce is Yemenite in origin, but it can be found all over Syria, Israel, and other parts of the Middle East, where it's spooned over shakshuka for breakfast and drizzled into falafel sandwiches the rest of the day.
- India: Green Chutney. Cilantro and mint headline together in this earthy Indian green condiment, while ginger and jalapeño give it a a gently burning heat.
- Texas: Creamy Jalapeño Sauce. Austin's favorite taco sauce is affectionately known as That Green Sauce, and no, it's not made with avocados or dairy. The secret to the creaminess of this addictive cilantro, jalapeño, lime, and garlic sauce is to use a blender to slowly emulsify vegetable oil into the puree.
- California: Green Goddess Dressing. Some people might disagree with me on this one, but I don't think you can go on a world-tour of green sauces without mentioning this California babe of a sauce.
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