Best 5 Salsa Verde Guy Fieri Recipes
Looking for a flavor-loaded salsa verde that will bring a burst of color and taste to your meals? Then you need to try Guy Fieri's salsa verde recipe! With his signature combination of fresh herbs, tangy capers, and bold spices, this vibrant sauce is a fantastic condiment that will add a zesty kick to your favorite dishes. Whether you're serving it with tacos, grilled chicken, or simply as a dipping sauce, this salsa verde is sure to become a new favorite.
Check out the recipes below so you can choose the best recipe for yourself!
SALSA VERDE (GUY FIERI)
This is excellent! I just saw Guy make this, very quick and very fresh! He serves it with his Brick Chicken. Don't leave out the anchovy paste, it really adds to the dish. Guy just used 1 piece of a roasted red pepper from the har, he did not chop it up before adding it to the food processor. From Food Network.
Provided by Scoutie
Categories Low Protein
Time 5m
Yield 1 cup
Number Of Ingredients 11
Steps:
- In a food processor, puree all ingredients but oil and salt until smooth.
- With machine running, slowly add oil until well combined.
- Season with salt, to taste.
Nutrition Facts : Calories 701.5, Fat 73.3, SaturatedFat 10.2, Cholesterol 6.8, Sodium 357.2, Carbohydrate 10.9, Fiber 2.9, Sugar 2.4, Protein 4.8
BRICK IN THE WALL BIRD WITH SALSA VERDE
Steps:
- Remove the backbone of the chicken. Split the breast plate and press down on the chicken in all joints to flatten it.
- In a small bowl, mix together the rosemary, white pepper, paprika, salt, garlic, oregano, and basil. Rub the mixture under the skin of the chicken and the inside cavity.
- Heat a large saute pan over medium-high heat with oil, and place chicken skin side down. Place another large saute pan on top of the chicken, and place 4 bricks inside of the top pan.
- Cook on medium-high heat, for 7 to 10 minutes on both sides, or until the internal temperature of the meat reaches 165 degrees F on an instant-read thermometer.
- Remove chicken to a cutting board and let rest 5 minutes before slicing. Serve with Salsa Verde.
- In a food processor, puree all ingredients but oil and salt until smooth. With machine running, slowly add oil until well combined. Season with salt, to taste.
SALSA VERDE
Provided by Michael Symon : Food Network
Categories condiment
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a mixing bowl, stir together the garlic, jalapeno, shallot, lemon zest and juice, olive oil, parsley, celery leaves and capers and taste for seasoning. Season with salt as needed.
CHICKEN WINGS WITH SALSA VERDE
Provided by Guy Fieri
Time 5h13m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- Prepare the brine: In a large soup pot, bring 8 cups water to a boil. Add the kosher salt, peppercorns and garlic; remove from heat. Let cool 30 minutes, then transfer to a large pot or ice chest lined with a large garbage bag. Add another 8 cups water, then add the wings and twist the bag closed. Refrigerate for 4 hours.
- Mix all the rub ingredients in a large resealable plastic bag. Drain the wings. Rinse under cool water, pat very dry and put in the bag with the rub. Mix to coat evenly. Seal the bag and refrigerate until ready to cook. (You can do this a day ahead.)
- Preheat the broiler. Remove the wings from the bag and place in a single layer on a lightly oiled foil-lined pan. Broil for 8 minutes, then turn and cook for an additional 5 to 8 minutes, or until crisp and golden.
- Meanwhile, combine all the ingredients for the salsa, except the olive oil, in a food processor, using salt to taste. Slowly add the oil and puree until smooth. Serve the wings with the salsa.
BRICK IN THE WALL BIRD WITH SALSA VERDE
Steps:
- Remove the backbone of the chicken. Split the breast plate and press down on the chicken in all joints to flatten it.
- In a small bowl, mix together the rosemary, white pepper, paprika, salt, garlic, oregano, and basil. Rub the mixture under the skin of the chicken and the inside cavity.
- Heat a large saute pan over medium-high heat with oil, and place chicken skin side down. Place another large saute pan on top of the chicken, and place 4 bricks inside of the top pan.
- Cook on medium-high heat, for 7 to 10 minutes on both sides, or until the internal temperature of the meat reaches 165 degrees F on an instant-read thermometer.
- Remove chicken to a cutting board and let rest 5 minutes before slicing. Serve with Salsa Verde.
- In a food processor, puree all ingredients but oil and salt until smooth. With machine running, slowly add oil until well combined. Season with salt, to taste.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your salsa verde.
- Don't be afraid to experiment with different herbs and spices. There are many variations of salsa verde, so feel free to adjust the recipe to your own taste.
- Make sure to chop the herbs and garlic finely. This will help them distribute evenly throughout the salsa.
- Use a good quality olive oil. This will add a rich, flavorful base to your salsa.
- Let the salsa rest for at least 30 minutes before serving. This will allow the flavors to meld together.
Conclusion:
Salsa verde is a versatile condiment that can be used to add flavor to a variety of dishes. It is easy to make and can be tailored to your own taste. Whether you are using it as a dipping sauce, a marinade, or a topping, salsa verde is sure to please. So next time you are looking for a way to add some extra flavor to your meal, give salsa verde a try!
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