Green Sauce Recipes

CREAMY GREEN SAUCE

Steps:

• Heat oil in a large saucepan over medium heat; cook and stir onion, jalapeno pepper, and garlic until onion is softened, 5 to 10 minutes. Add tomatoes, tomatillos, avocado, and water to onion mixture; bring to a boil. Reduce heat and simmer until tomatoes are softened and liquid has evaporated, about 15 minutes. Remove saucepan from heat and cool slightly.
• Blend tomato mixture, sour cream, cilantro, and salt together in a food processor or blender, working in batches if necessary, until sauce is smooth.

THE MOST AMAZING GREEN SAUCE

Steps:

• Add all of the ingredients to a food processor bowl. Pulse until smooth.
• Use this sauce on chicken, pasta, zucchini noodles, chip dip (it's a bit guacamole-esk), with falafel, or whatever you'd like.
• Store leftovers in an airtight container in the refrigerator for 7-10 days.

CHEF JOHN'S GREEN SAUCE

Steps:

• Crush garlic and salt in a molcajete or with a mortar and pestle until garlic has a paste-like texture. Add parsley, capers, and anchovy paste; grind into garlic until mixture is coarsely ground.n
• Stir oil and vinegar into parsley mixture.n

GREEN SAUCE

Steps:

• Remove husks and stems from tomatillos. Place whole tomatillos in a sauce pan, cover with water and bring to a boil. Boil 5 minutes or until easily pierced with a fork. Drain the water and allow to cool.
• Place tomatillos, onion, cilantro, jalapeno, and salt in a food processor or blender. Blend until smooth.
• Stir in sour cream and avocado and blend again until smooth.

GOOD-ON-EVERYTHING GREEN SAUCE

Steps:

• Combine the parsley, spinach, yogurt, chives, olive oil, lemon juice, hot sauce, garlic and 1 teaspoon salt in a blender or food processor until smooth and bright green. Transfer to a bowl or container, cover and chill for at least 1 hour before serving.

FRANKFURT'S FAMOUS GREEN SAUCE

Steps:

• Gather the ingredients.
• In a medium bowl, mash egg yolks with oil and mix to form a smooth paste. Add a teaspoon or two of lemon juice.
• Mix in quark, yogurt, and sour cream. Add herbs and then season to taste with pepper, salt, and lemon juice.
• Transfer to a food processor or blender and process until herbs are reduced to very small pieces and cream is bright green. You can choose to sieve the mixture into a bowl to remove large pieces of herb or egg yolk.
• Serve cold over hot, boiled potatoes and hard-cooked eggs.

GREEN CHILE SAUCE

Steps:

• In a small Dutch oven over medium-high heat, add the oil. When hot, add the onions and jalapeno and saute until just starting to caramelize, 4 to 5 minutes. Add the garlic and cook 1 minute more.
• Reduce the heat to medium, sprinkle the onion mixture with the flour and stir constantly until lightly browned, about 2 minutes. Add the reserved liquid from the chiles, 1 cup water, the vinegar and salt and stir until the liquid is smooth and all the flour is dissolved.
• Add the chiles and pepper and simmer for 5 to 6 minutes. Puree in a blender, or with a stick blender, and add the lime juice. Adjust to taste for salt and pepper. Refrigerate for up to 1 week.

SALSA VERDE (GREEN SAUCE)

Steps:

• Chop the herbs and garlic, mixing with 1 tsp sea salt, until very fine.
• Add the mustard and capers, and combine. Transfer the mixture to a bowl and stir in the olive oil.
• Add the vinegar, little by little, stirring and tasting as you go - trust your palate!

ALL-PURPOSE GREEN SAUCE

Steps:

• Place herbs, garlic and pepper in a food processor or blender, and pulse to combine, stopping to scrape down the sides of the container if necessary.
• Add yogurt and purée until smooth. (This may take a minute or so; scrape down the sides of the container as needed.) With the motor running, gradually drizzle in the olive oil. Pulse in lemon zest and salt. Taste and add more salt if needed.
• Use immediately or refrigerate in an airtight container for up to 5 days. Spoon over grilled or roasted chicken, seafood (especially shrimp and salmon), sausages, steaks, lamb chops and vegetables. Use as a marinade for chicken, lamb or pork; as a dressing for starchy salads with beans, potatoes or grains, or for hearty vegetable salads, like those with cucumbers or blanched and sliced sugar snap peas or green beans. Serve as a dip for crudité or chips. Spread in roast beef, lamb or pork sandwiches.

GREEN SAUCE

Steps:

• Chop the potato coarsely and place in a food processor. Add the remaining ingredients except the vinegar and blend until smooth.
• Add the vinegar to taste and blend. Place the sauce in two small bowls.