Green Sauces For Grilling Recipes

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.

GREEN SAUCES FOR GRILLING RECIPE - (4.3/5)

Steps:

• 1. Pulse garlic in a food processor until coarsely chopped. Add herbs, vinegar, salt, and pepper flakes, and pulse until herbs are finely chopped. 2. With the motor running, slowly add oil via the feeding tube, stopping to scrape down sides of bowl if necessary. Once oil is incorporated, pulse a few more times until sauce resembles a uniform, thin paste. 3. Transfer to a small container with a tight-fitting lid. Before sealing, drizzle a thin layer of oil over sauce to prevent discoloration. Sauce can be refrigerated up to 1 week. (The garlic flavor becomes more robust the longer it sits.) Makes a scant 1/2 cup

GREEN SAUCE

Steps:

• Preheat the broiler. Place the onion, garlic, and chiles on a baking sheet. Broil for 4 minutes, or until charred and blistered. Discard the garlic skin. Place the onion, garlic, and chiles in a blender jar with the tomatillos, peanuts, salt, and broth. Blend until smooth.

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 BARBECUE SAUCE

Steps:

• Cook all ingredients in a large stockpot over medium-low heat 2 hours or until tomatoes and tomatillos are tender. Cool.
• Process green tomato mixture, in batches, in a food processor or blender until smooth.

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 FOR FISH

Steps:

• Scrape onion and garlic into a food processor. Add parsley, capers, olive oil, pepper flakes and lemon juice.
• Process in bursts, stirring occasionally and adding more oil if necessary. Do not overblend. Add salt to taste. If garlic is too powerful, you can add a little bread soaked in milk to tame sauce. Serve on side.

GREEN SAUCES FOR GRILLING

Steps:

• Pulse garlic in a food processor until coarsely chopped. Add herbs, vinegar, salt, and pepper flakes, and pulse until herbs are finely chopped.
• With the motor running, slowly add oil via the feeding tube, stopping to scrape down sides of bowl if necessary. Once oil is incorporated, pulse a few more times until sauce resembles a uniform, thin paste.
• Transfer to a small container with a tight-fitting lid. Before sealing, drizzle a thin layer of oil over sauce to prevent discoloration.