Best 2 Silky Salsa Verde Recipes
Salsa verde is a vibrant and versatile sauce that can add a burst of flavor to a variety of dishes. Originating from Italy, this sauce is traditionally made with fresh herbs, such as basil, parsley, and mint, along with olive oil, capers, and anchovies. The resulting sauce is herbaceous, tangy, and slightly salty, making it a perfect accompaniment to grilled meats, roasted vegetables, or simply drizzled over a piece of crusty bread.
This article presents three distinct recipes for salsa verde, each offering a unique twist on the classic. The first recipe stays true to the traditional Italian roots, using a combination of basil, parsley, capers, and anchovies. The second recipe adds a spicy kick with the inclusion of serrano peppers and cilantro, resulting in a Mexican-inspired salsa verde. The third recipe takes a more modern approach, incorporating arugula and pistachios for a nutty and peppery flavor profile. Whether you prefer a classic, spicy, or modern twist, these salsa verde recipes are sure to elevate your culinary creations.
MORELOS SALSA VERDE
Hi! I hope you enjoy this real, Mexican salsa from Morelos, Mexico. This is my husband's recipe; we use it for taquitos, huevos rancheros, pork, chicken, or just for dipping!
Provided by TAPATIA
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 30m
Yield 16
Number Of Ingredients 7
Steps:
- Place tomatillos, jalapenos, and garlic in a large pot. Pour in just enough water to cover the tomatillos; they will float, so press them down with your hand as you measure the water. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the color of the tomatillos lightens to a yellow color, about 10 minutes. Remove from heat, and allow to cool for about 10 minutes.
- Strain the tomatillos, reserving the water. Place into the bowl of a blender; add the cloves, cumin, pepper, and chicken bouillon. Puree until smooth, use the reserved water as needed to adjust the consistency.
Nutrition Facts : Calories 20.5 calories, Carbohydrate 3.7 g, Fat 0.6 g, Fiber 1.2 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 24.2 mg, Sugar 2.3 g
GRILLED FISH WITH SALSA VERDE
This parsley sauce, made with capers and garlic, is a perfect complement to mild-tasting cod. You could use other fish, or try the sauce on grilled meat, chicken or vegetables. No grill? Broil the fish instead: Put it on a sheet pan, position the oven rack about 4 inches or so below the broiler and heat it to high. Cook the fish for just a few minutes; there's no need to flip it, and it will cook fast.
Provided by Martha Rose Shulman
Categories dinner, weekday, weeknight, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- To make the salsa verde, combine the garlic, anchovy fillet, salt and capers in a mini food processor and pulse to a paste. (Alternatively, use an immersion blender and combine the ingredients in a jar and blend to a paste.) Add the olive oil and parsley and blend to a purée. Season to taste with salt and pepper. If using within a few hours, allow to sit at room temperature. Otherwise, refrigerate. Allow to come to room temperature before using.
- Prepare a hot grill. When the grill is ready, season the fish with salt and pepper on both sides and brush generously on both sides with olive oil. Grill for about 3 minutes on each side, just until you can pull the flesh apart with a fork. Remove from the heat and serve with the salsa verde.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 12 grams, Carbohydrate 1 gram, Fat 15 grams, Fiber 0 grams, Protein 27 grams, SaturatedFat 2 grams, Sodium 399 milligrams, Sugar 0 grams
Tips:
- Use fresh herbs: Fresh herbs impart the best flavor to salsa verde. If you can, use herbs that have been freshly picked from your garden or a local farmer's market.
- Choose the right type of vinegar: The type of vinegar you use will affect the flavor of your salsa verde. White wine vinegar is a good all-purpose choice, but you can also use red wine vinegar or balsamic vinegar for a more complex flavor.
- Don't over-process the salsa: Salsa verde is best when it has a slightly chunky texture. If you over-process it, it will become too smooth and lose its flavor.
- Serve immediately or refrigerate: Salsa verde is best served immediately, but it can also be refrigerated for up to 3 days. If you are refrigerating it, be sure to bring it to room temperature before serving.
Conclusion:
Salsa verde is a versatile condiment that can be used to add flavor to a variety of dishes. It is especially good with grilled or roasted meats, fish, and vegetables. It can also be used as a dip for chips or crackers. With its bright, herbaceous flavor, salsa verde is a great way to add a touch of freshness to your next meal.
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