Salsa Verde With Toasted Breadcrumbs Recipes

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ROASTED SALSA VERDE



Roasted Salsa Verde image

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

12 medium tomatillos, peeled
3 Anaheim chile peppers
2 large onions, peeled
2 jalapeno pepper, seeded and minced
5 cloves garlic, peeled
1 bunch fresh cilantro, stems removed
2 tablespoons lemon juice
1 pinch salt to taste

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

SALSA VERDE WITH TOASTED BREADCRUMBS



Salsa Verde With Toasted Breadcrumbs image

Other tender herbs such as cilantro, dill, and/or tarragon can be used instead for this salsa verde recipe. Though the breadcrumbs don't stay crisp, they give body and subtle crunch to the sauce.

Provided by Andrew Tarlow

Yield Makes about 1 cup

Number Of Ingredients 9

4 ounces country-style bread, crust removed, coarsely torn (about 1 cup)
1 cup olive oil, divided
Kosher salt
6 oil-packed anchovies, coarsely chopped
2 garlic cloves, finely grated
2 tablespoons coarsely chopped drained capers
1 tablespoon red wine vinegar
1 cup finely chopped parsley
Freshly ground black pepper

Steps:

  • Preheat oven to 300°F. Bake bread on a rimmed baking sheet 5 minutes to dry out. Let cool.
  • Heat 1/4 cup oil in a medium skillet over medium. Add bread and cook, tossing and shaking pan often, until golden and crisp, about 5 minutes. Using a slotted spoon, transfer croutons to paper towels to drain; season with salt and let cool. Transfer croutons to a medium bowl and crush using your hands or a metal spoon until finely ground. Set aside.
  • Using the side of a chef's knife, mash anchovies, garlic, and capers to a paste on a cutting board. Transfer anchovy mixture to a medium bowl. Add vinegar and let sit 10 minutes. Stir in parsley and remaining 3/4 cup oil.
  • To serve, mix breadcrumbs into salsa verde; season with salt and pepper.
  • Breadcrumbs can be made 1 day ahead; store airtight at room temperature. Salsa verde (without breadcrumbs) can be made 4 hours ahead; cover and chill.

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