Ryan Hardys Salsa Verde Recipes
RYAN HARDY'S SALSA VERDE
Serve with chef Ryan Hardy's Fried Squash Blossoms.
Provided by Martha Stewart
Categories Seafood Recipes
Yield Makes enough for 4 servings
Number Of Ingredients 8
Steps:
- Place anchovy, mint, parsley, basil, mustard, red-pepper flakes, and olive oil in the bowl of a food processor; season with salt and pepper and process until smooth. Serve at room temperature.
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- Preheat the broiler with a rack about 4 inches below the heat source. Place the tomatillos and jalapeño(s) on a rimmed baking sheet and broil until they’re blackened in spots, about 5 minutes.
- Remove the baking sheet from the oven, carefully flip over the tomatillos and pepper(s) with tongs and broil for 4 to 6 more minutes, until the tomatillos are splotchy-black and blistered.
- Meanwhile, in a food processor or blender, combine the chopped onion, cilantro, 2 tablespoons lime juice and 1/2 teaspoon salt. Once the tomatillos are out of the oven, carefully transfer the hot tomatillos, pepper(s) and all of their juices into the food processor or blender.
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- Salsa Verde White Chicken Chili Dip. A bubbly, cheesy skillet dip that tastes like white chicken chili with zesty flavor from salsa verde. You'll blend white beans into the mix to make it healthier, and you can use rotisserie chicken to make things easy!
- Easy Green Chile Chicken Soup. A stovetop green chili chicken soup with white beans and salsa verde and warm spices like chili powder and cumin! The beauty of this soup is it’s on the table in less than an hour, but tastes like you put a whole day of prep into it.
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