Marthas Salsa Verde Recipes

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ITALIAN SALSA VERDE



Italian Salsa Verde image

A quick sauce to be used for tacos or as a dip with tortilla chips.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 15m

Yield Makes 2/3 cup

Number Of Ingredients 7

1/2 cup chopped fresh parsley
1/2 cup extra-virgin olive oil
3 tablespoons chopped rinsed capers or dill gherkins
1 tablespoon fresh lemon juice
1 teaspoon chopped fresh oregano
1 garlic clove, chopped
Salt

Steps:

  • In a small bowl, combine parsley, olive oil, capers, lemon juice, oregano, and garlic.
  • Stir mixture until well blended; season with salt, if desired.

GREEN TOMATO SALSA VERDE



Green Tomato Salsa Verde image

Mexican salsa verde usually is made with tomatillos, not green tomatoes. (Tomatillos are in the same family as green tomatoes, but more closely related to the gooseberry.) But this version is a beautiful and delicious salsa, even without tomatillos.

Provided by Martha Rose Shulman

Categories     condiments, appetizer

Time 45m

Yield About 1 3/4 cups (more if thinned with water)

Number Of Ingredients 6

1 pound green tomatoes
2 to 3 jalapeño or serrano peppers (more to taste)
1/2 medium onion, preferably a white onion, chopped, soaked for five minutes in cold water, drained, rinsed and drained again on paper towels
Salt to taste
1/2 cup roughly chopped cilantro
1/4 to 1/2 cup water, as needed (optional)

Steps:

  • Preheat the broiler. Line a baking sheet with foil. Place the green tomatoes on the baking sheet, stem-side down, and place under the broiler about 2 inches from the heat. Broil two to five minutes, until charred. Using tongs, turn the tomatoes over, and grill on the other side for two to five minutes, until blackened. Remove from the heat. When cool enough to handle, core the tomatoes and remove the charred skin. Quarter and place in a blender or a food processor fitted with a steel blade (I prefer the blender).
  • Add the remaining ingredients, except the water, to the blender or food processor, and blend to a coarse or a smooth puree (to your taste). Transfer to a bowl, taste and adjust seasonings, and thin out with water if desired. Allow to stand for 30 minutes or longer before serving to allow the flavors to develop. You may wish to thin out after it stands.

Nutrition Facts : @context http, Calories 39, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 358 milligrams, Sugar 6 grams

QUICK SALSA VERDE



Quick Salsa Verde image

Freshly prepared salsa verde is an addictive chip dip.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 4 cups

Number Of Ingredients 7

Coarse salt
12 tomatillos (about 2 1/4 pounds), husks removed, rinsed well
2 cloves garlic
1 1/2 ounces fresh cilantro (about 1/4 bunch), stems included
1 jalapeno chile, ribs and seeds discarded, flesh coarsely chopped
1 small white onion, finely chopped
Freshly ground pepper

Steps:

  • Bring a large pot of water to a boil; add salt. Cook tomatillos until pale, about 5 minutes. Drain; cut each into 4 wedges. Puree tomatillos, garlic, cilantro, jalapeno, and onion in a food processor.
  • Transfer tomatillo mixture to a medium stockpot. Bring to a simmer over low heat; cook until thickened, about 15 minutes. Season with salt and pepper.

MEXICAN SALSA VERDE



Mexican Salsa Verde image

Tomatillos, a staple in Mexican cooking, add a complex, tangy flavor to this salsa.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Yield Makes 4 cups

Number Of Ingredients 5

14 tomatillos (about 14 ounces), husked and rinsed
1/2 large white onion, coarsely chopped (about 1 cup)
3 garlic cloves
3 chiles de arbol or other dried red chiles, plus more if desired
Coarse salt

Steps:

  • Place tomatillos in a large saucepan, and cover with water. Bring to a boil, and reduce heat to simmer until tomatillos have softened but not burst, about 5 minutes. Reserve 1 cup cooking liquid. Strain tomatillos through a fine sieve.
  • Puree tomatillos, onion, garlic, chiles, 2 teaspoons salt, and 1/2 cup reserved cooking liquid in a blender or food processor until smooth. For a thinner consistency, add remaining cooking liquid. Season with salt to taste.

FRESH HERB SALSA VERDE



Fresh Herb Salsa Verde image

A relish made with your favorite fresh herbs adds quick flavor to a variety of foods.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Yield Makes 1 cup

Number Of Ingredients 7

2 cups mixed fresh herbs, such as basil, parsley, and cilantro
1 garlic clove
1 1/4 teaspoons red-wine vinegar
2 tablespoons capers, rinsed and drained
3 anchovy fillets
1/2 cup extra-virgin olive oil
Coarse salt and ground pepper

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.

Nutrition Facts : Calories 136 g, Fat 14 g, Fiber 1 g, Protein 1 g

MARTHA'S SALSA VERDE



Martha's Salsa Verde image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Yield Makes about 1 1/4 cups

Number Of Ingredients 10

1/4 cup finely chopped shallot
2 tablespoons white vinegar
3/4 cup extra-virgin olive oil
4 anchovy fillets, chopped
2 tablespoons capers, rinsed and coarsely chopped
1 teaspoon Dijon mustard
1/4 teaspoon coarse salt, plus more to taste
2 1/2 cups fresh parsley leaves, chopped
1/4 cup fresh tarragon leaves, chopped
1 teaspoon lemon zest

Steps:

  • Combine shallot and vinegar in a small bowl. Let stand 10 minutes.
  • Whisk together oil, anchovies, capers, mustard, and salt in a medium bowl. Stir in shallot mixture, then add herbs and lemon zest. Season with salt. Cover and refrigerate until ready to use. Bring to room temperature before serving.

SALSA VERDE: GREEN TOMATILLO SALSA (RICK BAYLESS)



Salsa Verde: Green Tomatillo Salsa (Rick Bayless) image

Next time I make this I won't put in as much water. Too me the texture was a little runnier than I like. Flavor was excellent. Recipe courtesy of Food Network and Rick Bayless. Luckily, I tripled this recipe (posted as written).

Provided by AmyZoe

Categories     Sauces

Time 10m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 6

5 -6 medium tomatillos, husked and rinsed
fresh hot green chili, to taste (2 serranos or 1 jalapeno, stemmed)
5 -6 sprigs fresh cilantro, roughly chopped (thick stems removed)
1/4 cup water
1/4 cup finely chopped onion
1/4 teaspoon salt (to taste)

Steps:

  • Roughly chop tomatillos and the chiles. In a blender or food processor, combine the tomatillos, chiles, cilantro, and 1/4 cup water.
  • Process to a coarse puree, then scrape into a serving dish.
  • Rinse the onion under cold water, then shake to remove the excess moisture. Stir into the salsa and season with salt.

Nutrition Facts : Calories 18.2, Fat 0.5, SaturatedFat 0.1, Sodium 147.9, Carbohydrate 3.5, Fiber 1.1, Sugar 2.1, Protein 0.6

SALSA VERDE



Salsa Verde image

This fresh green sauce will keep for several days, but it is best on the day it is made.

Provided by Martha Stewart

Yield Makes 2 cups

Number Of Ingredients 7

1 pound tomatillos, husks removed, washed
1 clove garlic
1/2 cup cilantro leaves, loosely packed
1 slice white onion
2-4 jalapeno or serrano chiles, stemmed
1/2 cup water
1/2 teaspoon salt

Steps:

  • Combine all ingredients in a blender until almost smooth. Adjust seasoning and serve with meat, fish, or vegetables.

MORELOS SALSA VERDE



Morelos Salsa Verde image

Hi! I hope you enjoy this real, Mexican salsa from Morelos, Mexico. This is my husband's recipe; we use it for taquitos, huevos rancheros, pork, chicken, or just for dipping!

Provided by TAPATIA

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Salsa Verde Recipes

Time 30m

Yield 16

Number Of Ingredients 7

2 pounds tomatillos, husked
2 fresh jalapeno peppers
3 cloves garlic, peeled
1 dash cloves
½ teaspoon ground cumin
1 dash black pepper
1 teaspoon chicken bouillon granules, or salt

Steps:

  • Place tomatillos, jalapenos, and garlic in a large pot. Pour in just enough water to cover the tomatillos; they will float, so press them down with your hand as you measure the water. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the color of the tomatillos lightens to a yellow color, about 10 minutes. Remove from heat, and allow to cool for about 10 minutes.
  • Strain the tomatillos, reserving the water. Place into the bowl of a blender; add the cloves, cumin, pepper, and chicken bouillon. Puree until smooth, use the reserved water as needed to adjust the consistency.

Nutrition Facts : Calories 20.5 calories, Carbohydrate 3.7 g, Fat 0.6 g, Fiber 1.2 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 24.2 mg, Sugar 2.3 g

SALSA VERDE FOR POACHED CHICKEN BREAST



Salsa Verde for Poached Chicken Breast image

Serve this flavorful salsa with poached chicken.

Provided by Martha Stewart

Categories     Seafood Recipes

Yield Makes about 1 cup

Number Of Ingredients 9

1/4 cup finely chopped shallot
2 tablespoons champagne vinegar
1/4 cup extra-virgin olive oil
4 anchovy fillets, coarsely chopped
1 tablespoon capers, coarsely chopped
1 teaspoon Dijon mustard
1/4 teaspoon coarse salt, plus more to taste
2 1/4 cups fresh parsley leaves, chopped
1/4 cup fresh tarragon leaves, chopped

Steps:

  • Whisk together oil, anchovies, capers, mustard, and salt. Stir in shallot-vinegar mixture, then add the herbs. Season with salt. Serve immediately.

ROASTED SALSA VERDE



Roasted Salsa Verde image

A fresh, green, roasted salsa that's quick to prepare!

Provided by charlotte henry

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Salsa Verde Recipes

Time 1h

Yield 10

Number Of Ingredients 8

12 medium tomatillos, peeled
3 Anaheim chile peppers
2 large onions, peeled
2 jalapeno pepper, seeded and minced
5 cloves garlic, peeled
1 bunch fresh cilantro, stems removed
2 tablespoons lemon juice
1 pinch salt to taste

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Lay tomatillos, Anaheim peppers, onions, jalapeno peppers, and garlic on a large rimmed baking sheet.
  • Broil in the preheated oven until tomatillos release their juices, 7 to 10 minutes. Remove tomatillos and garlic from the baking sheet; flip Anaheim peppers, jalapeno peppers, and onions and return to the oven. Continue to broil until peppers are blackened, about 5 minutes more. Remove from the oven and let cool until safe to handle, about 5 minutes.
  • Peel away blackened parts from vegetables without taking off too much flesh. Transfer tomatillos, Anaheim peppers, onions, jalapeno peppers, garlic, cilantro, lemon juice, and salt to a food processor and pulse until well combined and chopped. Refrigerate salsa until cold, at least 30 minutes.

Nutrition Facts : Calories 35.1 calories, Carbohydrate 7.3 g, Fat 0.6 g, Fiber 1.8 g, Protein 1.2 g, SaturatedFat 0.1 g, Sodium 21.2 mg, Sugar 3.8 g

MARTHA'S SALSA VERDE



Martha's Salsa Verde image

From Martha Stewart 'Great Parties'. Tomatillos are blanched to take away bitterness. Cooking time is chilling time. Posted for ZWT.

Provided by alligirl

Categories     Sauces

Time 4h15m

Yield 4 cups, 10 serving(s)

Number Of Ingredients 8

1 lb tomatillo, husks removed
1 cup loosely packed cilantro leaf, roughly chopped
5 jalapeno peppers, diced
6 scallions, chopped
2 garlic cloves, minced
2 tablespoons lime juice, freshly squeezed
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly ground

Steps:

  • Add tomatillos to boiling water; cook 3 to 5 minutes, until just soft. Drain. Let cool; chop into 1/2 inch pieces.
  • Toss in bowl with remaining ingredients. Refrigerate several hours before serving.
  • *Note* Salsa will keep refrigerated for 3 days.

FRESH SALSA VERDE



Fresh Salsa Verde image

This is another great recipe from Sabrosa which is a local entertainment and dining guide. The tomatillos give this an almost citrusy bite. It is a great sauce for spooning on tacos, serving with chips or garnishing your favorite soup or beans. Leave the seeds in the jalapeno if you want this really "hot".

Provided by PaulaG

Categories     Onions

Time 2h10m

Yield 2 cups

Number Of Ingredients 7

12 tomatillos, peeled, cored and chopped
2 -4 garlic cloves, minced
1 bunch fresh cilantro, minced
6 green onions, chopped
3 fresh jalapeno chilies, seeded, chopped
1/2 teaspoon kosher salt
1 ripe avocado, diced

Steps:

  • Place the tomatillos, garlic, cilantro, green onions, jalapenos and salt in the blender or food processor container.
  • Pulse until onions are processed, about 10 to 15 seconds.
  • Pulse a few more times in needed, but be careful and not over process.
  • Pour mixture into an airtight container, and chill for 1 to 2 hours before serving to allow the flavors to blend.
  • Before serving, add the cubed avocado.
  • The cook time reflects the chilling time.

CREAMY SALSA VERDE



Creamy Salsa Verde image

One of my new coworkers, Maria, brought me a zip-top bag of washed and prepped ingredients and told me to just throw it all in a blender. In a matter of seconds, this delicious salsa verde was born! The salsa gets its creaminess from the addition of avocado. For a mild salsa, remove the seeds and membranes from all 3 jalapenos; for extra spicy, leave them all in. I prefer to leave the seeds in only 1 jalapeno.

Provided by France C

Categories     Salsa Verde

Time 10m

Yield 8

Number Of Ingredients 6

¾ pound tomatillos, husked and rinsed
3 medium jalapenos, halved lengthwise
1 medium ripe avocado - halved, seeded, and flesh scooped out of peel
1 clove garlic, peeled
¼ cup packed cilantro leaves
salt to taste

Steps:

  • Combine tomatillos, jalapenos, avocado, garlic, cilantro, and salt in a blender or food processor and process until smooth. Adjust salt if necessary and transfer to a serving bowl. Can be kept in the refrigerator for up to 5 days.

Nutrition Facts : Calories 56.3 calories, Carbohydrate 5.1 g, Fat 4.2 g, Fiber 2.7 g, Protein 1 g, SaturatedFat 0.6 g, Sodium 3 mg, Sugar 2 g

SUMMERTIME SALSA VERDE



Summertime Salsa Verde image

Refreshing Mexican-style green sauce to put on tacos, enchiladas, or anything else you desire. A light, refreshing, and hot sauce that is perfect for summer time! Serrano chili peppers can be really hot. I use 1 to start with. If you want more heat, add additional peppers until your desired heat.

Provided by lisa

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Salsa Verde Recipes

Time 10m

Yield 16

Number Of Ingredients 6

5 tomatillos, husked and quartered
2 cloves garlic
½ bunch fresh cilantro
½ avocado
1 serrano chile pepper, chopped.
salt to taste

Steps:

  • Combine tomatillos, garlic, cilantro, avocado, serrano chile pepper, and salt in a blender; blend until smooth.

Nutrition Facts : Calories 14.5 calories, Carbohydrate 1.4 g, Fat 1 g, Fiber 0.7 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 1.5 mg, Sugar 0.5 g

SALSA VERDE



Salsa Verde image

Fresh herbs are essential to this piquant condiment. It can be served with various meat or fish dishes.

Provided by Martha Stewart

Yield Makes about 3/4 cup

Number Of Ingredients 10

3 anchovy fillets, chopped
3 large cloves garlic, chopped
1 tablespoon plus 1 teaspoon capers
3/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
3 tablespoons chopped fresh flat-leaf parsley leaves
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh marjoram
2 tablespoons chopped fresh mint
Salt and freshly ground pepper

Steps:

  • With a mortar and pestle, mash anchovies, garlic, and capers to a paste with 2 tablespoons of the olive oil. Stir in lemon juice and remaining olive oil. At this point, salsa can be refrigerated for up to 5 days.
  • When ready to serve, stir in chopped herbs and season with salt and pepper. Use within 2 hours.

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