Grilled Serrano Salsa Verde Recipes

GRILLED SERRANO SALSA VERDE

Grilled Serrano Salsa Verde image

Grilling the chiles tames their heat a bit and adds a nice smoky flavor to this green sauce. You can also fine-tune the heat by using fewer or more chiles, depending on the intensity of the ones you have and your personal taste. This sauce goes well with any grilled meat or fish.

Provided by Anna Stockwell

Yield Makes about 2 cups

Number Of Ingredients 8

Ingredients

6-8 serrano chiles
1 bunch basil
1 bunch cilantro
1 bunch parsley
1 1/4 cups extra-virgin olive oil
1/2 cup sherry vinegar or red wine vinegar
2 1/2 tsp. kosher salt
One 8" metal or bamboo skewer

Steps:

Prepare a grill for medium-high heat. Thread chiles onto skewer and grill, turning often, until charred and softened, about 6 minutes. Let cool; remove stems.
Meanwhile, pluck leaves from basil and leaves and tender stems from cilantro and parsley. (You should have about 2 cups of each herb.)
Pulse chiles, basil, cilantro, and parsley in a food processor until finely chopped. Add oil, vinegar, and salt and pulse until a thick, slightly textured sauce forms.
Sauce can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.

GRILLED SERRANO SALSA VERDE

Grilled Serrano Salsa Verde image

Provided by Vegetarian Times Editors

Categories Condiment, Dressings & Sauces

Yield 1

Number Of Ingredients 5

Ingredients

1 bunch fresh cilantro
3/4 cups olive oil
1 grilled or roasted serrano chile
1 Tbs. champagne vinegar
2 small or 1 large grilled garlic cloves

Steps:

Combine all ingredients in bowl of food processor with 1/4 cup water. Blend until smooth.

Nutrition Facts : Calories 121 calories

FRESH SALSA VERDE

Fresh Salsa Verde image

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

Ingredients

1 pound tomatillos, husks removed
3 to 4 serrano peppers, stems removed
1/4 cup chopped onion
4 tablespoons chopped fresh cilantro, divided
2 garlic cloves, peeled
1 teaspoon salt

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 :

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