Salsa verde, a vibrant and flavorful sauce, is a staple in many cuisines around the world. With its origins in Italy, this versatile condiment has gained popularity for its refreshing taste and versatility. Made with a blend of fresh herbs, such as parsley, basil, and mint, combined with tangy capers and briny olives, salsa verde adds a vibrant pop of flavor to various dishes. Whether you're looking to enhance grilled meats, roasted vegetables, or simply elevate your favorite pasta dish, this herbaceous sauce is sure to become a go-to addition to your culinary repertoire.
Check out the recipes below so you can choose the best recipe for yourself!
FRESH SALSA VERDE
This flavorful salsa is delicious with tortilla chips, but it's also great served on tacos and grilled meats. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 25m
Yield 2-1/4 cups.
Number Of Ingredients 6
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.
Nutrition Facts :
OLE! FRESH SALSA VERDE
Make and share this Ole! Fresh Salsa Verde recipe from Food.com.
Provided by The Spice Guru
Categories Sauces
Time 15m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- FIRE-ROASTED METHOD: Fire-up the broiler; REMOVE tomatillo husks and rinse with warm water; remove stems from fresh jalapeno peppers.
- ARRANGE whole tomatillos and whole jalapeno pepper(s) on a broiler pan.
- BROIL until just lightly charred on top surface.
- REMOVE broiler pan when tomatillo skins are just lightly charred and split: USE a spoon or spatula to remove from broiler pan.
- SQUEEZE 2 tablespoons juice from kneaded fresh Key limes; remove leaves from 1 bunch fresh cilantro to make 3/4 cup.
- PLACE tomatilloes and desired remaining ingredients into a food processor.
- PROCESS until smooth.
- ADJUST to personal taste, if desired. It is now ready to serve, but may be simmered if desired to mellow flavor.
- SERVE any way you like.
- SNAP your fingers and shout,"OLE"!
Nutrition Facts : Calories 8, Fat 0.2, Sodium 97.4, Carbohydrate 1.6, Fiber 0.4, Sugar 1, Protein 0.2
CHUNKY SALSA VERDE
Chunky salsa verde, just like the kind they serve at the Mexican restaurants.
Provided by Sherbear1
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Combine tomatillos, water, 1/4 cup diced onion, garlic, jalapeno, cumin, and oregano in a deep-sided saucepan over medium heat; bring to a simmer. Cook, turning tomatillos, until all sides are lightly browned, 2 to 3 minutes, adding more water if needed. When tomatillos are done, there should only be about 1/3 cup water left.
- Remove from the heat and pour mixture into a blender. Add salt and blend until smooth. Add cilantro and blend until well mixed. Add remaining full diced onion and pulse to combine; you want the onion to be chunky.
- Pour salsa into a serving dish. Let cool before serving, about 10 minutes.
Nutrition Facts : Calories 28.3 calories, Carbohydrate 5.5 g, Fat 0.6 g, Fiber 1.6 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 296.5 mg, Sugar 2.9 g
Tips for Making the Salsa Verde:
- Use the best quality ingredients you can find. Fresh herbs, bright lemons, and tangy capers will make all the difference in the flavor of your salsa verde.
- Chop the herbs finely. This will help the salsa verde to have a smooth consistency.
- Don't over-process the salsa verde. You want it to have a slightly chunky texture, so just pulse it a few times in a food processor or blender until it reaches the desired consistency.
- Taste the salsa verde and adjust the seasonings as needed. You may want to add more salt, pepper, lemon juice, or capers to taste.
- Let the salsa verde sit for at least 30 minutes before serving. This will allow the flavors to meld together and develop.
Conclusion:
Salsa verde is a versatile sauce that can be used in many different ways. It's great as a dipping sauce for vegetables, chips, or grilled meats. It can also be used as a marinade, a dressing for salads, or a topping for pasta or fish. No matter how you use it, salsa verde is sure to add a delicious burst of flavor to your dishes. Give it a try today and see for yourself!
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