Salsa Verde Recipes

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AUTHENTIC MEXICAN SALSA VERDE



Authentic Mexican Salsa Verde image

This is the most delicious salsa verde recipe ever and it is easy to make.

Provided by Charbel Barker

Categories     Appetizer

Time 15m

Number Of Ingredients 7

5 Tomatillos
1/4 - 1/2 bunch fresh Cilantro (finely chopped)
2 Cloves of Garlic
1/4 Onion
Jalapenos (1-3 depending on how spicy you want it)
Salt (to taste)
Olive Oil

Steps:

  • Slowly saute the tomatillos, the onion, and the jalapenos in a preheated frying pan with some olive oil for 5 minutes.
  • After 5 minutes, add the garlic cloves and continue cooking until the tomatillos are slightly browned.
  • Remove from the heat and blend the ingredients with the cilantro and salt in a blender.
  • If you want a thinner consistency, add a small amount of water.

Nutrition Facts : Calories 18 kcal, Carbohydrate 3 g, Sugar 1 g, ServingSize 1 serving

SALSA VERDE (GREEN SAUCE)



Salsa verde (green sauce) image

Try our delicious salsa verde recipe with tarragon, parsley, capers and wild garlic. This herby green sauce is perfect with traditional roast chicken and fish

Provided by Rosie Birkett

Categories     Side dish

Time 10m

Number Of Ingredients 7

1small pack tarragon
2 small packs flat-leaf parsley
30g wild garlic (or 2 garlic cloves)
3 tsp Dijon mustard
40g small capers , drained, rinsed and roughly chopped
200ml extra virgin olive oil
2 tbsp sherry vinegar

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!

Nutrition Facts : Calories 474 calories, Fat 51 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 2.4 milligram of sodium

SALSA VERDE



Salsa verde image

To make a really authentic, full-of-flavour salsa verde, chop up all those lovely herbs by hand

Provided by Jamie Oliver

Categories     Sauces     Jamie's Kitchen     Vegetables     Sauces & condiments

Time 5m

Yield 8

Number Of Ingredients 10

1½-2 cloves garlic
2 big handfuls of fresh flat-leaf parsley
1 bunch of fresh basil
1 handful of fresh mint
1 small handful of capers
1 small handful of gherkins, in sweet vinegar
6 quality anchovy fillets
1 tablespoon Dijon mustard
3 tablespoons red wine vinegar
8 tablespoons really good extra virgin olive oil

Steps:

  • Peel the garlic and pick the herb leaves, then finely chop on a large board with the capers, gherkins and anchovies.
  • Place in a bowl, add the mustard and vinegar, then slowly stir in the oil until you achieve the right consistency.
  • Balance the flavours with black pepper, a bit of sea salt and maybe a little more vinegar.

Nutrition Facts : Calories 119 calories, Fat 12.4 g fat, SaturatedFat 1.8 g saturated fat, Protein 1.1 g protein, Carbohydrate 0 g carbohydrate, Sugar 0.2 g sugar, Sodium 0.56 g salt, Fiber 0.3 g fibre

EASY SALSA VERDE



Easy salsa verde image

Easy salsa verde canning recipe and water bath canning instructions. By canning salsa verde you can enjoy your favorite green salsa all year long.

Provided by Sarah Mock

Categories     Canning Recipes

Time 30m

Number Of Ingredients 8

4 pounds tomatillos (peeled)
4 cloves garlic (optional)
6-7 jalapeño peppers
2 cups chopped Green peppers (bell, poblano)
1 cup vinegar
1 Tablespoon lime juice (fresh if you have it)
zest of the lime (if you are feeling fancy)
1 teaspoon salt

Steps:

  • Blanch the tomatillos in simmering water for 5 minutes.
  • Drop them in an ice bath to stop the cooking process.
  • Give them a rough chop and throw them in the food processor.
  • Process them until till they are thoroughly pureed.
  • Pour into a large bowl.
  • Puree together with the garlic, jalapeño peppers, and 2 cups of green peppers
  • Combine your tomatillo puree and pepper chop in a large pot.
  • Add 1 cup vinegar 1 Tablespoon lime juice, zest of the lime, 1 teaspoon salt
  • Stir till combine and slowly bring to a boil.
  • Boil 5 minutes.
  • Get a big spearing spoon and skim the white foamy stuff off the top of your salsa.
  • Pour your salsa verde into your hot jars.
  • Pop on a clean new lid.
  • Finger tighten a ring onto the jar.
  • Carefully lower the jars into the hot water bath with at least 1 inch of water covering the jars.
  • Process 10 minutes.
  • Remove from the hot water and allow to cool completely.

Nutrition Facts : ServingSize 1, Calories 156 kcal, Carbohydrate 29 g, Protein 5 g, Fat 4 g, SaturatedFat 1 g, Sodium 430 mg, Fiber 9 g, Sugar 17 g, UnsaturatedFat 2 g

SALSA VERDE: GREEN TOMATILLO SALSA



Salsa Verde: Green Tomatillo Salsa image

Provided by Food Network

Categories     condiment

Time 25m

Yield about 1 cup

Number Of Ingredients 5

8 ounces (5 to 6 medium) tomatillos, husked and rinsed
Fresh hot green chiles, to taste (roughly 2 serranos or 1 jalapeno), stemmed
5 or 6 sprigs fresh cilantro (thick stems removed), roughly chopped
Scant 1/4 cup finely chopped onion
Salt

Steps:

  • Whether you choose the verdant, slushy, herby freshness of the all-raw tomatillo salsa or the oil-colored, voluptuous, sweet-sour richness of the roasted version, tomatillos are about brightening tang. The buzz of the fresh hot green chile adds thrill, all of which adds up to a condiment most of us simply don't want to live without.
  • For the All-Raw version: Roughly chop the tomatillos and the chiles. In a blender or food processor, combine the tomatillos, chiles, cilantro and 1/4 cup water. Process to a coarse puree, then scrape into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.
  • For the Roasted version:
  • Preheat a broiler.
  • Roast the tomatillos and chiles on a baking sheet 4 inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes. Flip them over and roast the other side, 4 to 5 minutes more will give you splotchy-black and blistered tomatillos and chiles. In a blender or food processor, combine the tomatillos and chiles, including all the delicious juice that has run onto the baking sheet. Add the cilantro and 1/4 cup water, blend to a coarse puree, and scrape into a serving dish. Rinse the onion under cold water, then shake to remove the excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.

TOMATILLO SALSA VERDE



Tomatillo Salsa Verde image

This authentic Mexican salsa verde has a fabulous flavor. Use it on chicken enchiladas or as a condiment for any dish that needs a little extra zip!

Provided by Kimberly Binning

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Salsa Verde Recipes

Time 25m

Yield 8

Number Of Ingredients 9

1 pound tomatillos, husked
½ cup finely chopped onion
1 teaspoon minced garlic
1 serrano chile peppers, minced
2 tablespoons chopped cilantro
1 tablespoon chopped fresh oregano
½ teaspoon ground cumin
1 ½ teaspoons salt, or to taste
2 cups water

Steps:

  • Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
  • Using a blender, carefully puree the tomatillos and water in batches until smooth.

Nutrition Facts : Calories 24.3 calories, Carbohydrate 4.6 g, Fat 0.6 g, Fiber 1.3 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 439.5 mg, Sugar 2.7 g

SALSA VERDE



Salsa Verde image

An easy Salsa Verde recipe

Categories     Condiment/Spread     Sauce     Blender     Onion     Low Fat     Low Cal     Lime     Hot Pepper     Grill     Grill/Barbecue     Healthy     Low Cholesterol     Tomatillo     Cilantro     Bon Appétit

Yield Makes 2 1/2 cups

Number Of Ingredients 10

3 unpeeled garlic cloves
1 pound fresh tomatillos, husked, rinsed
1 small onion, quartered through root end
3 to 6 serrano chiles or 2 to 4 jalapeño chiles
1/4 cup chopped fresh cilantro
1/2 teaspoon (or more) sugar
Coarse kosher salt
2 tablespoons olive oil
1 cup low-salt chicken broth
2 tablespoons (or more) fresh lime juice

Steps:

  • Prepare barbecue (medium-high heat). Thread garlic onto skewer. Grill garlic, tomatillos, onion quarters, and chiles until dark brown spots form on all sides, about 9 minutes for onion, 6 minutes for tomatillos and chiles, and 4 minutes for garlic. Cool. Peel garlic. Trim core from onion. Scrape some of burnt skin off chiles; stem. Seed chiles for milder salsa, if desired. Coarsely chop onion, chiles, and garlic. Transfer tomatillos and all vegetables to blender. Add cilantro and 1/2 teaspoon sugar; puree until smooth. Season to taste with coarse salt.
  • Heat oil in heavy large saucepan over high heat. Carefully add tomatillo mixture (juices may splatter). Stir until slightly thickened, stirring often, about 2 minutes. Add broth and 2 tablespoons lime juice. Bring to boil; reduce heat to medium and simmer until mixture measures 2 1/2 cups, about 10 minutes. Season to taste with salt and more sugar and lime juice, if desired. DO AHEAD: Can be made 1 day ahead. Cool slightly, then cover and chill.

SALSA VERDE



Salsa Verde image

Provided by Food Network

Categories     condiment

Time 5m

Yield about 1 cup

Number Of Ingredients 9

2 cloves garlic
1 shallot, chopped
1 poblano chili, seeded
3/4 cup chopped parsley leaves
1/2 bunch cilantro leaves, chopped
3/4 cup olive oil
3 teaspoons lemon juice
Sea salt, to taste
Freshly ground black pepper, to taste

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.

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  • Rinse and dry the tomatillos and place on the prepared baking sheet. Place the cut in half jalapeños on the baking sheet as well. Bake for 15 minutes, flipping half way through.
  • Remove from the oven, and place the tomatillos and roasted pepper into a large capacity food processor or blender, being careful not to fill over half full. Work in batches if needed.
  • Add the garlic, cilantro, onion, lime juice, salt, and cumin to the food processor or blender, and pulse the mixture until it reaches the desired consistency. Taste and season with additional salt if desired.


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  • Place tomatillos and jalapeno on a baking sheet then place in oven and roast about 4 - 5 minutes until charred on top (keep a close on on things as they can char pretty quickly - especially the pepper).
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  • Preheat the broiler with a rack about 4 inches below the heat source. Place the tomatillos and jalapeño(s) on a rimmed baking sheet and broil until they’re blackened in spots, about 5 minutes.
  • Remove the baking sheet from the oven, carefully flip over the tomatillos and pepper(s) with tongs and broil for 4 to 6 more minutes, until the tomatillos are splotchy-black and blistered.
  • Meanwhile, in a food processor or blender, combine the chopped onion, cilantro, 2 tablespoons lime juice and 1/2 teaspoon salt. Once the tomatillos are out of the oven, carefully transfer the hot tomatillos, pepper(s) and all of their juices into the food processor or blender.
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