Best 9 Salsa Verde Caper And Parsley Sauce Recipes
Salsa Verde, meaning "green sauce" in Spanish, is an incredibly versatile condiment that adds vibrant flavor to various dishes. Originating in Italy, this sauce is traditionally made with fresh parsley, capers, anchovies, garlic, and olive oil. In this article, we present two distinct variations of Salsa Verde: the classic Italian recipe and a unique Mexican-inspired version.
1. Classic Italian Salsa Verde: This recipe stays true to the traditional Italian roots of the sauce, featuring a harmonious blend of fresh parsley, capers, anchovies, garlic, and olive oil. The tangy capers and salty anchovies complement each other perfectly, while the parsley and garlic provide a delightful freshness and aroma. This classic Salsa Verde is a fantastic accompaniment to grilled meats, fish, roasted vegetables, and even pasta.
2. Mexican-Inspired Salsa Verde: This variation infuses the classic Italian recipe with a vibrant Mexican twist. Instead of parsley, it utilizes fresh cilantro, adding a distinctive and aromatic flavor. Additionally, serrano peppers are included, bringing a touch of heat to balance the tanginess of the capers and anchovies. This Mexican-inspired Salsa Verde is perfect for enchiladas, tacos, burritos, and nachos, adding a burst of flavor to your favorite Mexican dishes.
Both variations of Salsa Verde are easy to make and require minimal ingredients, making them accessible to home cooks of all skill levels. Versatile and flavorful, these sauces are sure to elevate any meal, whether you're hosting a backyard barbecue or enjoying a cozy dinner at home.
ITALIAN SALSA VERDE, A TANGY GREEN ITALIAN CONDIMENT
Steps:
- Rinse the capers and place them in a small bowl of room temperature water to soak while you get the other ingredients ready.
- Do the same with the anchovies if they are salted, if in oil, just pat them dry with a kitchen paper.
- Tear the bread up, place in a small saucer, and pour the vinegar over, squashing down the bread to soak the vinegar up.
Nutrition Facts : Calories 210 kcal, Carbohydrate 2 g, Protein 2 g, Fat 22 g, SaturatedFat 3 g, Cholesterol 34 mg, Sodium 61 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 18 g, ServingSize 1 serving
ITALIAN SALSA VERDE WITH PARSLEY AND CAPERS RECIPE
/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2018__01__20171219-bollito-misto-vicky-wasik-13-f7d020be060b450cb666bb2b5466e99d.jpg)
This bright green sauce made from parsley, olive oil, and garlic is thick and rich, with a briny kick. It's delicious with poached and simmered meats, eggs, and on sandwiches.
Provided by Daniel Gritzer
Categories Salsa
Time 10m
Number Of Ingredients 8
Steps:
- In a blender jar, or using an immersion blender, purée together parsley, capers, anchovies, garlic, boiled egg, and lemon juice until creamy; scrape down sides as necessary to blend everything evenly. Add olive oil and pulse briefly to emulsify. Season with salt.
- Salsa verde can be refrigerated in an airtight container for up to 5 days.
Nutrition Facts : Calories 63 kcal, Carbohydrate 1 g, Cholesterol 12 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, Sodium 85 mg, Sugar 0 g, Fat 6 g, ServingSize Makes about 1 cup, UnsaturatedFat 0 g
PUNGENT PARSLEY AND CAPER SAUCE
This irresistible sauce is a variation of Italian salsa verde, which is often served with cold meat. This sauce also goes well with grains, vegetables and fish, or it can simply be spooned onto bread.
Provided by Martha Rose Shulman
Categories weekday, condiments, sauces and gravies
Time 20m
Yield About 1 1/3 cups
Number Of Ingredients 10
Steps:
- Combine the bread and vinegar, and toss together. Let sit for 10 minutes, then tear the bread into small pieces.
- Turn on a food processor fitted with the steel blade, and drop in the garlic. Once it is chopped and adhering to the sides of the bowl, stop the processor and scrape down the sides of the bowl. Add the herbs to the processor, and pulse several times until contents are finely chopped. Add the bread, capers and egg yolk to the bowl, and turn on the processor for about 30 seconds. Stop and scrape down the sides, then turn on again and add the olive oil in a slow stream. Season to taste with salt and pepper.
Nutrition Facts : @context http, Calories 149, UnsaturatedFat 13 grams, Carbohydrate 2 grams, Fat 16 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 70 milligrams, Sugar 0 grams, TransFat 0 grams
SALSA VERDE
Provided by Valerie Bertinelli
Categories condiment
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- Combine the parsley, oil, capers, anchovies, garlic, lemon zest and juice and a few grinds of pepper in a food processor and pulse until smooth. Transfer to a bowl and serve.
SALSA VERDE (CAPER AND PARSLEY SAUCE)
Categories Sauce Food Processor Herb Mustard No-Cook Vegetarian Quick & Easy Vinegar Shallot Parsley Capers Gourmet
Yield Makes 2/3 cup
Number Of Ingredients 7
Steps:
- If using capers packed in salt, in a small bowl soak in water to cover by 2 inches for 15 minutes and drain. In a food processor combine all ingredients except vinegar and finely chop. Salsa verde may be prepared up to this point 1 day ahead and chilled, covered. Bring salsa verde to room temperature before proceeding. Just before serving, stir in vinegar.
RAISIN-CAPER SALSA VERDE
Provided by Tyler Florence
Time 1h15m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Rehydrate raisins by pouring boiling water over them and leave for 1 hour to rehydrate. Drain the raisins and add to the capers and parsley. Combine all ingredients in a large mixing bowl and toss to combine. Serve with grilled lamb.
BEEF TENDERLOIN WITH SALSA VERDE
Categories Marinate Roast Sauté Low Carb Low/No Sugar Wheat/Gluten-Free Beef Tenderloin Fall Chill Thyme Shallot Parsley Capers Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Sprinkle 2 tablespoons thyme, coarse salt and pepper on baking sheet. Roll tenderloin in spice mixture. Cover; chill 3 hours.
- Mix olive oil, capers, parsley, shallot and 1 tablespoon thyme in bowl. Season with salt and pepper. Let stand 1 hour.
- Preheat oven to 400°F. Heat vegetable oil in heavy large skillet over high heat. Add tenderloin; cook until brown on all sides, about 10 minutes. Transfer to baking sheet. Roast until meat thermometer inserted into center registers 125°F. for rare, about 12 minutes. Remove from oven and let stand 5 minutes. Serve tenderloin with salsa.
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
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
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- If you don't have capers, you can substitute chopped pickles or olives.
- You can also add a squeeze of lemon juice or a pinch of red pepper flakes to taste.
- For a smoother sauce, strain it through a fine-mesh sieve before serving.
- Salsa verde is a versatile sauce that can be used on a variety of dishes, such as fish, chicken, vegetables, and pasta.
Conclusion:
Salsa verde is a delicious and easy-to-make sauce that can add a burst of flavor to any dish. With its bright, herbaceous flavor and vibrant green color, it's a perfect way to dress up your favorite meals. Whether you're using it as a condiment, a marinade, or a dipping sauce, salsa verde is sure to be a hit. So next time you're looking for a quick and easy way to add some extra flavor to your cooking, give salsa verde a try. You won't be disappointed.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
