Best 7 Green Herb Salsa Recipes
Indulge in a vibrant culinary journey with our tantalizing Green Herb Salsa, a symphony of flavors that will elevate any dish to new heights. This herbaceous delight is a versatile condiment, perfect for adding a burst of freshness to tacos, burritos, grilled meats, or simply as a dip for your favorite chips. With three distinct variations, this salsa caters to every palate and preference. The Classic Green Herb Salsa captures the essence of traditional Mexican flavors, while the Spicy Green Herb Salsa adds a fiery kick, and the Avocado Green Herb Salsa introduces a creamy richness that will leave you craving more. Whether you're hosting a fiesta or simply seeking a flavorful addition to your meals, this Green Herb Salsa is sure to become a staple in your kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
GREEN HERB SALSA
This sauce, from reader Laura Metrick of Dania Beach, Florida, also works well as a sandwich spread or a base for tomato bruschetta.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 10m
Yield Makes 1 cup
Number Of Ingredients 9
Steps:
- Using a chef's knife (or food processor) finely chop almonds, garlic, and herbs. Stir (or blend) in oil and red-pepper flakes. Season with salt and pepper. (To store, refrigerate, up to 1 day.) Stir in vinegar just before serving.
Nutrition Facts : Calories 199 g, Fat 21 g, Protein 1 g
SALSA VERDE: GREEN TOMATILLO SALSA
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.
ORIGINAL GREEN SALSA
This is great, green salsa that everyone asks me to make. I have made it several times and just recently had the best batch ever!
Provided by JAGGER29
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 30m
Yield 20
Number Of Ingredients 9
Steps:
- Place the tomatillos, tomatoes, oil, chili pepper, shallots, cilantro, vinegar, garlic powder, and salt in a large saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low and simmer for 15 to 20 minutes until the tomatillos have softened. Pour into a blender, and puree until smooth. Chill and serve.
Nutrition Facts : Calories 75.9 calories, Carbohydrate 5.7 g, Fat 5.9 g, Fiber 1.3 g, Protein 1.1 g, SaturatedFat 0.8 g, Sodium 120.6 mg, Sugar 3.2 g
GREEN SALSA
A tasty and tangy salsa that may be used for cooking or on top of Mexican-style foods! Adjust the amount of jalapeno to taste.
Provided by BOYS1
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 20m
Yield 16
Number Of Ingredients 7
Steps:
- In a food processor, place tomatillos, shallots, garlic, green chile peppers, cilantro, jalapeno pepper and salt. Using the pulse setting, coarsely chop. Cover and chill in the refrigerator until serving.
Nutrition Facts : Calories 14.6 calories, Carbohydrate 3.1 g, Fat 0.2 g, Fiber 0.5 g, Protein 0.5 g, Sodium 83.8 mg, Sugar 1.2 g
BASIC HERB SALSA
Serve this bright, simple sauce alongside any grilled fish, shellfish or meat. Use as a garnish for rice, quinoa or farro. Drizzle over roasted sweet potatoes, carrots and beets. Or spoon over poached eggs and hash.
Provided by Samin Nosrat
Categories easy, quick, sauces and gravies, side dish
Time 5m
Yield About 1 cup
Number Of Ingredients 6
Steps:
- Combine parsley, zest, salt and olive oil in a medium mixing bowl. Use a rasp grater to finely grate garlic into the bowl. Stir to combine.
- Just before serving, stir in vinegar. Taste and adjust salt and acid as needed. (Acid will dull the vibrant flavor and color of the herbs over time, so if you plan to store some of the sauce for future use, add acid to only the portion you're using. Sauce, without vinegar, will keep in the refrigerator up to 2 days; bring to room temperature before using.)
Nutrition Facts : @context http, Calories 163, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 18 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 67 milligrams, Sugar 0 grams
FRESH HERB SALSA VERDE
A relish made with your favorite fresh herbs adds quick flavor to a variety of foods.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Yield Makes 1 cup
Number Of Ingredients 7
Steps:
- In a food processor, combine herbs, garlic, and vinegar; if desired, add capers and anchovy fillets. Pulse until coarsely chopped, 20 seconds. Transfer to a small bowl and stir in olive oil. Season with salt and pepper.
Nutrition Facts : Calories 136 g, Fat 14 g, Fiber 1 g, Protein 1 g
SALSA VERDE (GREEN SAUCE)
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
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
Tips:
- Use fresh herbs: Fresh herbs provide the best flavor for this salsa. If you can't find fresh herbs, dried herbs can be substituted, but use only half the amount.
- Choose the right tomatoes: Ripe, juicy tomatoes are essential for this salsa. Roma tomatoes are a good choice, as they are less watery than other varieties.
- Don't over-chop the ingredients: A chunky salsa is more flavorful than a finely chopped salsa. Chop the ingredients into small pieces, but not so small that they lose their texture.
- Season to taste: Add salt, pepper, and lime juice to taste. You may also want to add a pinch of cayenne pepper for a little heat.
- Let the salsa rest: Let the salsa rest for at least 30 minutes before serving. This allows the flavors to meld together.
Conclusion:
This green herb salsa is a delicious and versatile condiment that can be used on a variety of dishes. It's perfect for tacos, burritos, enchiladas, and quesadillas. It can also be used as a dip for chips or vegetables. With its fresh, herbaceous flavor, this salsa is sure to be a hit at your next party or gathering.
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