Fried Sage Salsa Verde Recipes
CHIHUAHUA-STYLE SALSA VERDE
This recipe comes from a friend's mother in Chihuahua, Mexico. The heat can be adjusted to fit any taste and is very versatile. I use this to make chicken tamales verde, put on hamburgers, everything!
Provided by Becca798
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 45m
Yield 40
Number Of Ingredients 10
Steps:
- Combine the tomatillos, jalapenos, lettuce, garlic, cilantro, cumin, salt, and pepper in a blender or food processor; process until chopped to desired consistency.
- Melt the butter in a saucepan over medium heat; cook the onions in the melted butter until clarified, about 5 minutes. Pour the tomatillo mixture and the chicken broth into the sauce pan; cook, stirring occasionally, until the salsa begins to thicken, about 20 minutes.
Nutrition Facts : Calories 13.8 calories, Carbohydrate 1.5 g, Cholesterol 1.5 mg, Fat 0.8 g, Fiber 0.5 g, Protein 0.4 g, SaturatedFat 0.4 g, Sodium 88.1 mg, Sugar 0.7 g
FRIED SAGE GARNISH
Saw Paulette Mitchell make this on TV and decide see if it would work and not only did it work it was also quick, easy and made a very pretty garnish. We used it at Thanksgiving as a garnish on a creamy squash soup and everyone enjoyed both the light sage flavor and how pretty it looked. *The fried sage will keep for up to 2 days in a tightly closed container at room temperature. * The cook time is estimated as I was not watching the clock when I did it.
Provided by Debbwl
Categories Vegetable
Time 12m
Yield 1 batch
Number Of Ingredients 3
Steps:
- Heat the oil in a small saucepan over medium-high heat.
- When the oil is hot so that drops of water sizzle when sprinkled into the oil, add the sage leaves. Fry for about 15 seconds, turning occasionally with a slotted spoon or tongs. (Don't let the leaves brown, or they'll become bitter.).
- Transfer the leaves onto a paper towel-lined plate. The leaves will become crisp as they cool. Sprinkle lightly with fine-textured salt.
- *The fried sage will keep for up to 2 days in a tightly closed container at room temperature. *.
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
SALSA VERDE
Categories Condiment/Spread Sauce Herb No-Cook Low Carb Lemon Summer Capers Bon Appétit
Yield Makes about 1 3/4 cups
Number Of Ingredients 9
Steps:
- Mix all ingredients in medium bowl. Season with salt and pepper. (Can be made 1 day ahead; chill. Use at room temperature.)
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