Best 3 Salsa Verde Guy Fieri Recipes
Salsa verde, meaning "green sauce" in Spanish, is a vibrant and flavorful condiment that originated in Italy. This versatile sauce is commonly used to enhance the taste of grilled meats, fish, and vegetables. In this collection of recipes, we bring you a variety of salsa verde creations, each with its unique twist. From the classic Italian salsa verde to the spicy Mexican salsa verde, and even a refreshing salsa verde made with avocado, these recipes offer a range of flavors to suit every palate. Whether you're looking for a tangy sauce to brighten up your grilled chicken or a creamy dip to serve with your favorite tortilla chips, our salsa verde recipes have got you covered. So, gather your ingredients, put on your apron, and let's embark on a culinary journey into the world of salsa verde!
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
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, flavorful ingredients. The fresher the ingredients, the better your salsa verde will be. Use ripe tomatoes, fresh herbs, and a good quality olive oil.
- Don't be afraid to experiment. There are many different ways to make salsa verde, so feel free to adjust the ingredients to your liking. You can add more or less garlic, chili peppers, or herbs.
- Make sure to taste your salsa verde before serving. Adjust the seasonings to your liking, adding more salt, pepper, or lemon juice as needed.
- Serve salsa verde immediately or store it in the refrigerator for later use. Salsa verde will keep in the refrigerator for up to 2 weeks.
Conclusion:
Salsa verde is a versatile condiment that can be used to add flavor to a variety of dishes. It's perfect for grilled meats, fish, and vegetables, and it can also be used as a dipping sauce for chips or crackers. Salsa verde is also a healthy choice, as it's packed with nutrients like vitamins A and C, and antioxidants. So next time you're looking for a way to add some flavor to your meal, try making a batch of salsa verde. You won't be disappointed!
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