Salsa verde is a vibrant and versatile green sauce that adds a burst of flavor to various dishes. Originating from Italy, this sauce is traditionally made with fresh herbs, such as parsley, basil, and mint, along with capers, anchovies, and olive oil. The combination of these ingredients creates a herbaceous, tangy, and slightly salty sauce that complements grilled meats, fish, vegetables, and pasta.
In this article, you'll find a collection of salsa verde recipes, each offering unique variations on the classic sauce. Whether you prefer a simple and straightforward recipe or one with additional ingredients like nuts, cheese, or roasted peppers, there's a salsa verde recipe here to suit every taste. With detailed instructions and helpful tips, you'll be able to create a delicious and versatile salsa verde that will enhance any dish you serve it with.
GREEN HOT SAUCE (SALSA VERDE)
This is great with any tacos. My mother-in-law is from Mexico and showed me how to make this. I only added a few more things to make it better.
Provided by Sherbear1
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 35m
Yield 32
Number Of Ingredients 5
Steps:
- Place the tomatillos, serrano peppers, onion, and garlic in a saucepan, and add water to just cover. Sprinkle the salt over the top, bring to a boil, reduce the heat to medium-low, and cook until the tomatillos are soft and have turned slightly brownish in color, 20 to 30 minutes. Add more water if needed to keep the mixture from burning as it cooks.
- Pour the cooked vegetables into a blender, and blend until smooth.
Nutrition Facts : Calories 5.7 calories, Carbohydrate 1.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 436.5 mg, Sugar 0.6 g
POLLO CON SALSA VERDE (CHICKEN WITH GREEN SAUCE)
I love salsa verde, so this is one of the ways that I like to prepare chicken. This dish serves up great with Spanish rice, and a green salad.
Provided by Berts Kitchen Witch
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle the chicken with salt and black pepper to taste.
- Dredge both sides of chicken through the flour, shaking off excess.
- Melt the butter over med heat in a large heavy bottomed pot.
- Add the chicken and cook over med-high heat turning once, until both sides are well browned, but chicken is not quite cooked through (about 6-7 minutes per side).
- Remove chicken from the pot and keep warm.
- Pour the chicken broth into the pot and scrape up any browned bits from the bottom of the pot.
- Place the green salsa, garlic, jalapeño, cilantro, and cumin into the pot; bring to a boil.
- Just as the sauce begins to boil, reduce the heat to obtain a slow simmer. Add the chicken breasts back into the sauce and spoon sauce over each piece of chicken.
- Continue to cook until chicken is cooked through and tender (about 15 minutes).
- Taste the sauce and add more salt and pepper if desired.
- Place chicken on a serving platter and spoon sauce over each piece.
- Top each piece of chicken with a heaping tablespoon of sour cream and sprinkle some chopped green onion over the sour cream.
PESCADO EN SALSA VERDE (FISH FILLETS IN GREEN SAUCE)
From "A Taste of Old Cuba." this recipe originally came from a 1950's Cuban TV cooking show--Cocina al Minuto--and can be made in 30 minutes and it couldn't be easier. You can use any white fleshed fish (snapper, flounder, grouper, etc.) and it's a great meal with rice, salad, and good bread to sop up the sauce. I like to add one little hot red pepper, chopped, but that's up to you--as is the amount of garlic.
Provided by Chef Kate
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Blot the fillets dry--really dry--to avoid a watery sauce.
- In a blender, combine olive oil, wine, vinegar, parsley, onion, garlic, salt and pepper and blend on high until smooth.
- In a large skillet, arrange the fish snugly in a single layer and pour the sauce over the fish.
- If the fish won't fit in one layer, arrange the fish in two layers, pouring half the sauce over the first layer and the rest over the top.
- Bring the sauce to a boil over high heat.
- Immediately reduce the heat to low, partially cover the pan and gently simmer the fish for 15 to 20 minutes or until the fish flakes when pierced with a fork.
- Cooking time depends on the thickness of your fillets; if they are thin, they will be done in less time.
Nutrition Facts : Calories 441.9, Fat 26.7, SaturatedFat 3.9, Cholesterol 71, Sodium 482, Carbohydrate 3.4, Fiber 0.6, Sugar 0.9, Protein 40.3
SALSA VERDE - GREEN TOMATILLO SAUCE FOR ENCHILADAS
Make and share this Salsa Verde - Green Tomatillo Sauce for Enchiladas recipe from Food.com.
Provided by papergoddess
Categories Sauces
Time 20m
Yield 2 1/2 Cups
Number Of Ingredients 7
Steps:
- Heat oil in saucepan and stir in onion and almonds.
- Cook until onion is soft and almonds and lightly browned.
- Simmer tomatillos in chicken broth until soft if using fresh ones. Drain canned tomatillos.
- Whirl tomatillos with liquid in blender or food processor until fairly smooth Add to onions; stir in cilantro and chilis.
- Add chicken broth and simmer rapidly, until reduced to 2 1/2 cups
SALSA VERDE - GREEN TACO SAUCE
I love La Victoria Green Taco Sauce and Tomatillo Salsa and Salsa Verde to put on my tacos at the Mexican Taqueria. And I have come up with this combination that is like the La Victoria Green Taco Sauce and Salsa Verde. I hope you enjoy my recipe.
Provided by Rhonda E!
Categories Salsas
Time 30m
Number Of Ingredients 9
Steps:
- 1. Gather your ingredients. Wash the Tomatllos and Jalapeno throughly.
- 2. Cut the Jalapeno in half and de-seed and de-vein it. Boil in a pan for approx. 7 min until soft. Remove and put it on a baking sheet.
- 3. Put the Tomatillos, Garlic with Peel On, Onion with skin on, & Bellpepper, next to the jalapeno on the baking sheet.
- 4. Turn the oven on broil and place the baking sheet on the middle rack. Cook all the ingredients until they have a nice char turning the tomatillos over to char all sides. The tomatillos are done when they are starting to lighten and turn a slight yellow color. Take out each ingredient as it gets done roasting. Don't burn the garlic.
- 5. Smash the garlic to a paste in a small bowl then add to the blender with the rest of the roasted items. Peel the skins off the tomatillos when they are finished charring then add to the blender.
- 6. Mince in the blender with pulses until it is thick like a salsa. Add the salt, cumin, to taste, and cilantro, and then the vinegar. Pulses a few times. *Note if you want this like a Green Taco Sauce you can strain the seeds from the tomatillos and omit cilantro.
- 7. Serve and Enjoy!
SALSA VERDE (GREEN SAUCE)
Provided by Food Network
Yield about 1 1/2 cups
Number Of Ingredients 10
Steps:
- In a dry cast iron skillet, toast the unpeeled garlic, serranos, and pumpkin seeds until browned. Peel the garlic and place in a blender with the serranos, pumpkin seeds, poblanos, parsley, cilantro, oil, and lime juice. Blend until smooth. Season with the salt and pepper.
MERLUZA EN SALSA VERDE (HAKE IN A GREEN SAUCE)
Steps:
- Carefully clean, rinse and pat dry the hake. Sprinkle the fillets lightly with salt.
- Heat the oil over medium-high heat in a large, heavy skillet. Add the garlic and cook until the garlic just begins to color, about 5 minutes. Sprinkle the flour over and mix thoroughly, 1 to 2 minutes. Add 1 cup of water, the clam broth or juice, wine, parsley and salt to taste. Decrease the heat to medium and cook the sauce, stirring occasionally, until the sauce is slightly thick or just barely coats the back of a wooden spoon, about 5 minutes. You can add more cold water to loosen up the sauce if necessary.
- Add the hake to the pan, skin-side up, in a single layer. Cook the hake fillets in the sauce for 2 minutes, swirling the pan constantly and sliding the pan on and off the fire until the hake fillets give off some of their gelatin and emulsify with the rest of the sauce. Flip the hake fillets once and cook until the fish is opaque but not overcooked, another 2 to 3 minutes on the other side. The sauce should be very light green and slightly thick but still loose and light. Serve immediately.;
PALOURDES EN SALSA VERDE (CLAMS IN GREEN SAUCE)
Provided by Pierre Franey
Categories dinner, one pot, main course
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Rinse clams individually in cold water to remove all sand. Drain.
- Put oil and garlic in a large casserole or Dutch oven with a tight-fitting lid. When hot, add the clams and one-half cup of wine. Cover closely and cook about five minutes, shaking skillet to redistribute the clams.
- When the clams have started to open, add the pepper flakes, scallions and parsley. Cover and cook briefly until all the clams have opened.
- Blend the cornstarch with the two remaining tablespoons of wine and stir it into the sauce.
- Meanwhile, put the frozen peas into a small sieve. Run under very hot water about 15 seconds, just until the peas separate. Add the peas to the clams, heat and serve.
Nutrition Facts : @context http, Calories 392, UnsaturatedFat 16 grams, Carbohydrate 18 grams, Fat 20 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 3 grams, Sodium 1061 milligrams, Sugar 3 grams, TransFat 0 grams
CHICKEN BREASTS WITH GREEN SAUCE (POLLO CON SALSA VERDE)
A great sounding recipe I found while searching to add recipes for the Spain leg of ZWT. This is from Spainish Food on "About.com" site. Here is what is stated: "Chicken breasts in green sauce make a wonderful main course or a tapa. Lightly fry the chicken breasts, then sauté garlic, onions, white wine and parsley to make the sauce. In about 40 minutes you have a Spanish main course, full of flavor. Serve with rice or fried potatoes. Prefer a tapa? Then, cut the chicken breasts into small pieces and serve with the green sauce atop baguette slices."
Provided by diner524
Categories Chicken Breast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Pat chicken breasts dry with paper towel. Pour bread crumbs or flour and 1/2 tsp salt onto a large dinner plate. Coat chicken breast in flour on both sides.
- Pour 1/4-inch olive oil into a 10-inch frying pan and heat. When oil is hot, brown chicken breasts on both sides. Remove and set aside for later.
- Finely chop onion and garlic. Pour enough olive oil to cover bottom of a large, deep frying pan and heat. When hot enough, sauté chopped onion, garlic and red pepper flakes. When onions are transparent, add 1-2 Tbsp flour and fry for 3 minutes, stirring constantly. Pour in wine, stir and simmer for 3-4 minutes.
- Place chicken breasts into the pan with onions and garlic. Slowly pour in chicken broth. Chop parsley and add to pan. Adjust salt. Stir and simmer for 5 minutes, or until breasts are fully cooked and sauce thickens slightly.
- Serve with white rice or fried potatoes.
Nutrition Facts : Calories 452.5, Fat 7.9, SaturatedFat 1.8, Cholesterol 145.3, Sodium 663.1, Carbohydrate 28.5, Fiber 2, Sugar 3.7, Protein 54.2
SHRIMP WITH GREEN SAUCE (GAMBAS EN SALSA VERDE)
A Spanish tapas. Be aware that tapas can be very small plates and you may actually want to serve something like 4 different tapas per person. This particular recipes yields just 3 shrimps per person with sauce.
Provided by threeovens
Categories Very Low Carbs
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a skillet, heat 2 tablespoons of oil over medium heat; add garlic and cook until softened, about 1 minute.
- Add brandy and swirl it around in the skillet until it evaporates.
- Add wine and 1/4 cup water and reduce slightly, 3 to 4 minutes.
- Stir in parsley, 1/2 teaspoon salt and pepper to taste; transfer to a blender with 2 tablespoons oil and puree until smooth; cover and set aside.
- Heat remaining 2 tablespoons of oil in skillet over high heat; add shrimps and cook until just pink, 1 or 2 minutes.
- Add green sauce, season with salt and pepper and heat until warmed through.
- Drizzle with additional olive oil or water just to loosen sauce.
- Serve with crusty bread.
CHICKEN WITH GREEN SAUCE (POLLO CON SALSA VERDE)
Steps:
- 1. Sprinkle the chicken with salt and pepper 2. Dredge both sides of chicken through flour shake off excess 3. melt butter in large heavy bottomed pot 4. add chicken and cook over med high turning once until browned but chicken not quite cooked through about 6-7 mins per side 5. remove 6. pour the chicken broth into the pot and scrape up any brown bits from the bottom of the pot 7. place the green salsa, garlic, jalapeno, cilantro and cumin into pot and bring to boil 8. just at the pot begins to boil reduce the heat and simmer. Add the chicken breasts back in 9. Continue to cook until chicken is cooked through and tender (about 5min) 10. taste the sauce and add more salt and pepper if desire 11. Place chicken on a serving platter and spoon sauce over each piece 12. top each piece of chicken with a heaping tablespoon of sour cream and sprinkle some chopped green onion over the sour cream
PESCADO EN SALSA VERDE-FISH WITH CLAMS IN GREEN SAUCE
This recipe has been in my family for quite a while, my grandma in Spain was a gourmet cook and she has passed it on to my Dad and he passed it on to me... My family loves when I make it and I would like to share it with all of you as it is very healthy.
Provided by cristibell
Categories Spanish
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pre-cooking: Scrub clams and leave soaking in icy water until ready to cook; Chop up onion, garlic and parsley in small pieces.
- Cooking steps: It's important to follow the steps, it will make a lot of difference to the taste of your meal.
- In a deep pan put olive oil and once warm stir in your finely chopped onion, once it is getting brown you will want to add the garlic and the parsley, at this point you will add the Tbsp. of flour and mix well.
- Add your clams and stir consistently for a couple minutes then add your white wine.
- Once the clams have opened add 1 cup of water to the pan and add the optional ingredients (peas and potatoes) and bring to boil.
- discard any clams that haven't opened.
- Add the fish, which will be done in about 10-15 minutes.
- I add a bit more white wine before serving, but it is not neccessary.
- **serveon a nice big plate a piece of fish, 4-6 clams a bit of potatoes and peas and place a couple leaves of parsley for decoration.
- this is great as the main dish and served with some rice on the side or cous-cous.
Tips:
- Choose the right ingredients: Use fresh, ripe tomatoes and herbs for the best flavor. If you can't find fresh herbs, you can use dried herbs, but be sure to use less, as they are more concentrated.
- Roast the tomatoes: Roasting the tomatoes intensifies their flavor and makes them sweeter. If you don't have time to roast the tomatoes, you can skip this step, but your salsa will not be as flavorful.
- Use a food processor: A food processor is the easiest way to make salsa verde. If you don't have a food processor, you can chop the ingredients by hand, but it will take longer.
- Taste and adjust the seasoning: Be sure to taste the salsa verde before serving and adjust the seasoning to your liking. You may want to add more salt, pepper, or lemon juice.
- Serve immediately or store: Salsa verde is best served immediately, but it can also be stored in the refrigerator for up to 3 days. You can also freeze salsa verde for up to 3 months.
Conclusion:
Salsa verde is a delicious and versatile sauce that can be used on 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, this sauce will add flavor and depth to your meal.
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