Herb And Shallot Salsa Recipes

BASIC HERB SALSA

Steps:

• Combine parsley, zest, salt and olive oil in a medium mixing bowl. Use a rasp grater to finely grate garlic into the bowl. Stir to combine.
• Just before serving, stir in vinegar. Taste and adjust salt and acid as needed. (Acid will dull the vibrant flavor and color of the herbs over time, so if you plan to store some of the sauce for future use, add acid to only the portion you're using. Sauce, without vinegar, will keep in the refrigerator up to 2 days; bring to room temperature before using.)

MEDITERRANAN-STYLE HOMEMADE SALSA RECIPE

Steps:

• Place quartered cherry tomatoes, chopped shallots, minced garlic, chopped fresh herbs, chopped kalamata olives (if using), and chopped jalapeno (if using) in a mixing bowl.
• Season with kosher shalt, pepper, and sumac (start with a heaping 1/2 tsp sumac, add more late if needed). Toss gently.
• Add lemon juice and a generous drizzle of quality extra virgin olive oil (I used Early Harvest EVOO). Toss to combine. Set aside for a few minutes to let the flavors marry.
• Serve with pita chips or chips of your choice. Enjoy!

HERB SALSA

Steps:

• Combine all ingredients in a food processor or blender.
• Warm gently before spooning on fish or vegetables.

HERB AND SHALLOT SALSA

Steps:

• In a small bowl, combine all ingredients and let sit 5 minutes. If mixture seems thick, thin with a little water, neutral oil (like canola or corn oil) or additional lime juice. Taste and adjust seasoning if necessary. Serve with grilled meat, chicken or fish.

SAUTEED CHICKEN WITH SHALLOT-HERB VINAIGRETTE

Steps:

• Place chicken, grated shallots, and 4 teaspoons oil in large bowl; toss. Refrigerate at least 3 hours and up to 8 hours.
• Bring 1/3 cup minced shallots, vinegar, and 2 tablespoons water to boil in medium saucepan over medium-high heat. Boil 1 minute. Reduce heat to medium; simmer until shallots are soft, about 1 minute. Remove from heat. Whisk in 5 tablespoons oil, parsley, cilantro, honey, and 2 tablespoons water. Season sauce with salt and pepper. Set aside.
• Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add remaining minced shallots; sauté about 3 minutes. Transfer to small bowl. Heat 1 tablespoon oil in same skillet. Sprinkle chicken with salt and pepper. Working in 2 batches, add chicken to skillet; sauté until cooked through, adding more oil if necessary, about 6 minutes per side.
• Transfer chicken to cutting board. Cut on diagonal into 1/2-inch-thick slices. Divide chicken among 6 plates. Sprinkle with sautéed shallots. Bring sauce to simmer. Spoon over chicken and serve.

HERB SALAD WITH LEMON SHALLOT VINAIGRETTE

Steps:

• Toast the pistachio nuts and set aside to cool.
• Prepare the vinaigrette in a small, non-reactive bowl and allow to marinate. Best made at least 1 hour in advance.
• In a large salad bowl, toss the lettuce of your choice with the remaining salad ingredients and 1 tablespoon of the salad dressing.
• Serve the remaining salad dressing on the side.

SEA SCALLOPS OVER SHALLOT-HERB PASTA

Steps:

• Bring a large pot of salted water to a boil over high heat. Add pasta and cook according to package instructions until al dente. Meanwhile, place shallots on a cutting board and sprinkle with 1 teaspoon salt. Using the side of a knife, crush into a paste. Transfer to a medium bowl and whisk in 6 tablespoons oil and lemon juice. Add herbs and fennel fronds; mix well. Season with salt and pepper. Drain pasta in a colander and return to pot. Stir in herb sauce; cover to keep warm.
• Heat grill to medium-high. Toss fennel slices with 1 1/2 teaspoons oil; season with salt and pepper. Toss scallops with remaining 2 tablespoons oil; season with salt and pepper and thread onto skewers (presoaked for 30 minutes, if wooden), if using.
• Lightly brush grates with oil. Place fennel slices in a grill basket and grill until just wilted and starting to brown, about 5 minutes. Grill scallops, turning halfway through, until golden and just cooked through, 2 to 3 minutes total. Serve scallops and fennel over pasta.

FRESH HERB SALSA VERDE

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.

HERBED SHALLOT STUFFING

Steps:

• Preheat oven to 325°F.
• Cook shallot in butter in a large heavy skillet over moderately low heat, stirring, until butter is melted and shallot is slightly softened, about 5 minutes.
• Combine bread crumbs, herbs, salt, and pepper in a large bowl and stir in butter mixture. Drizzle with Cognac, tossing to combine, and gently stir in broth. (Use 1 1/2 cups broth if you like a moist stuffing, 1 cup if you prefer it drier.)
• Transfer stuffing to a buttered 3-quart shallow baking dish. Cover with foil and bake in middle of oven 30 minutes, then uncover and bake until top is crisp and stuffing is heated through, about 30 minutes more.