Margarita Onion Salsa Verde Recipes

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SALSA VERDE



Salsa Verde image

Salsa verde is a bright, herbal accompaniment to meats, especially rich, fatty dishes like porchetta. It adds a lively freshness to almost any simple dish. It should be coarser than a pesto, but also more spreadable. Variables can be infinite: anchovy, lemon juice and Dijon mustard can deepen the flavor and balance the parsley; different herbs can be added or substituted to taste.

Provided by Food Network

Categories     condiment

Time 10m

Yield 1/2 to 3/4 cup

Number Of Ingredients 7

1 bunch fresh Italian parsley
1 shallot
1 tablespoon capers
Zest of 1 lemon
1/3 to 1/2 cup extra-virgin olive oil
Salt and pepper
Salt and pepper

Steps:

  • Coarsely chop the parsley leaves and thin, tender stems. Finely chop the shallot and capers.
  • Combine the chopped parsley, shallots and capers and the lemon zest in a small bowl; mix well. Stir in the olive oil to reach the desired consistency (ideally just binding the other ingredients together). Season to taste with salt and pepper.

SALSA VERDE



Salsa Verde image

Provided by Food Network

Categories     condiment

Time 10m

Yield about 2 cups

Number Of Ingredients 10

2 garlic cloves, finely chopped
1/2 cup tightly packed fresh basil leaves
1/2 cup tightly packed flat-leaf parsley leaves
3 slices of white bread, such as Pepperidge Farm, crusts removed
1/4 cup white wine vinegar or sherry vinegar
1 tablespoon Dijon mustard
3 tablespoons drained capers
6 cornichons
1/2 cup extra-virgin olive oil
Salt and pepper

Steps:

  • Combine the garlic with the basil and parsley leaves, the bread slices, and the vinegar in the bowl of a food processor. Puree the herb/bread mixture for about 1 minute, scraping down the sides of the food processor with a rubber spatula every 10 or 15 seconds. Add the mustard, capers and cornichons and chop for about a minute more, until the mixture is granular but smooth. Put the mixture in a bowl, work in the olive oil with a wooden spoon, and stir in the salt and pepper to taste.

CHARRED TOMATILLO MARGARITA SALSA



Charred Tomatillo Margarita Salsa image

Two Mexican party favorites are combined in this delicious green salsa. We love the roasted flavors of the tomatillo, pepper and scallions paired with the peppery and earthy notes of the tequila.

Provided by Food Network Kitchen

Time 1h15m

Yield 2 cups

Number Of Ingredients 9

6 tomatillos, husks removed and halved
2 poblano chiles, halved and seeded
1 bunch scallions, trimmed
Vegetable oil, for drizzling
Kosher salt and freshly ground black pepper
1/4 cup tequila
1/2 teaspoon chili powder
Juice of 1 lime
Tortilla chips, for serving

Steps:

  • Place the tomatillos, poblanos and scallions on a rimmed baking sheet. Drizzle with vegetable oil and season with salt and pepper. Place under the broiler and cook until well charred, turning once, about 5 minutes per side. When cool enough to handle, remove the skin from the poblanos.
  • Add the charred vegetables to a food processor along with the tequila, chili powder, lime juice, 1/2 teaspoon salt and a pinch of black pepper. Pulse until smooth but still slightly chunky. Remove to a medium bowl. Season with salt and pepper. Refrigerate until chilled, at least 1 hour or overnight. Serve with tortilla chips.
  • Copyright 2013 Television Food Network, G.P. All rights reserved
  • From Food Network Kitchens

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