Fresh Salsa Verde Recipes
FRESH SALSA VERDE
This is another great recipe from Sabrosa which is a local entertainment and dining guide. The tomatillos give this an almost citrusy bite. It is a great sauce for spooning on tacos, serving with chips or garnishing your favorite soup or beans. Leave the seeds in the jalapeno if you want this really "hot".
Provided by PaulaG
Categories Onions
Time 2h10m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Place the tomatillos, garlic, cilantro, green onions, jalapenos and salt in the blender or food processor container.
- Pulse until onions are processed, about 10 to 15 seconds.
- Pulse a few more times in needed, but be careful and not over process.
- Pour mixture into an airtight container, and chill for 1 to 2 hours before serving to allow the flavors to blend.
- Before serving, add the cubed avocado.
- The cook time reflects the chilling time.
FRESH SALSA VERDE
A bright, fresh, flavorful green salsa!
Provided by Tracy
Categories Appetizer
Time 30m
Number Of Ingredients 7
Steps:
- Pre-heat oven to 400 degrees F.
- On a tray, place peppers, tomatillos, shallots, and garlic. Spritz with a misto or drizzle a little olive oil over the top. Roast for 15 minutes.
- Remove from oven and gently cover with foil for about 10 minutes.
- Once cool, remove seeds from anaheims and jalapenos and gently peel skin off of anaheims.
- Add peppers, shallots, garlic, tomatillos, and cilantro to a food processor or blender with salt. Blend until everything is well combined for a nice smooth salsa.
Nutrition Facts : Calories 25 kcal, Carbohydrate 6 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1061 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 2 g, ServingSize 1 serving
SALSA VERDE
Provided by Michael Symon : Food Network
Categories condiment
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a mixing bowl, stir together the garlic, jalapeno, shallot, lemon zest and juice, olive oil, parsley, celery leaves and capers and taste for seasoning. Season with salt as needed.
FRESH SALSA VERDE
This flavorful salsa is delicious with tortilla chips, but it's also great served on tacos and grilled meats. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 25m
Yield 2-1/4 cups.
Number Of Ingredients 6
Steps:
- In an ungreased skillet, cook tomatillos over medium heat for 10 minutes or until tender and browned, turning frequently. Cool on a wire rack. For a milder flavor, remove veins and seeds from serrano peppers; finely chop peppers., In a food processor, combine the tomatillos, peppers, onion, 2 tablespoons cilantro, garlic and salt; cover and pulse just until mixture is coarsely pureed. , Transfer to a serving bowl; sprinkle with remaining cilantro. Refrigerate until serving.
Nutrition Facts :
CREAMY SALSA VERDE
One of my new coworkers, Maria, brought me a zip-top bag of washed and prepped ingredients and told me to just throw it all in a blender. In a matter of seconds, this delicious salsa verde was born! The salsa gets its creaminess from the addition of avocado. For a mild salsa, remove the seeds and membranes from all 3 jalapenos; for extra spicy, leave them all in. I prefer to leave the seeds in only 1 jalapeno.
Provided by France C
Categories Salsa Verde
Time 10m
Yield 8
Number Of Ingredients 6
Steps:
- Combine tomatillos, jalapenos, avocado, garlic, cilantro, and salt in a blender or food processor and process until smooth. Adjust salt if necessary and transfer to a serving bowl. Can be kept in the refrigerator for up to 5 days.
Nutrition Facts : Calories 56.3 calories, Carbohydrate 5.1 g, Fat 4.2 g, Fiber 2.7 g, Protein 1 g, SaturatedFat 0.6 g, Sodium 3 mg, Sugar 2 g
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
FRESH GREEN SALSA (SALSA VERDE CRUDA)
Provided by Roberto Santibañez
Categories Sauce Side Low Fat Kid-Friendly Quick & Easy Cinco de Mayo Healthy Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes about 1 1/2 cups
Number Of Ingredients 6
Steps:
- Put the tomatillos in a blender first, then add the remaining ingredients. Pulse a few times, then blend until the salsa is very smooth, at least 1 minute. Season to taste with additional chile and salt, and blend again.
OLE! FRESH SALSA VERDE
Make and share this Ole! Fresh Salsa Verde recipe from Food.com.
Provided by The Spice Guru
Categories Sauces
Time 15m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- FIRE-ROASTED METHOD: Fire-up the broiler; REMOVE tomatillo husks and rinse with warm water; remove stems from fresh jalapeno peppers.
- ARRANGE whole tomatillos and whole jalapeno pepper(s) on a broiler pan.
- BROIL until just lightly charred on top surface.
- REMOVE broiler pan when tomatillo skins are just lightly charred and split: USE a spoon or spatula to remove from broiler pan.
- SQUEEZE 2 tablespoons juice from kneaded fresh Key limes; remove leaves from 1 bunch fresh cilantro to make 3/4 cup.
- PLACE tomatilloes and desired remaining ingredients into a food processor.
- PROCESS until smooth.
- ADJUST to personal taste, if desired. It is now ready to serve, but may be simmered if desired to mellow flavor.
- SERVE any way you like.
- SNAP your fingers and shout,"OLE"!
Nutrition Facts : Calories 8, Fat 0.2, Sodium 97.4, Carbohydrate 1.6, Fiber 0.4, Sugar 1, Protein 0.2
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From myroilist.com
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