Salsaverdeitaliangreensauce Recipes

ITALIAN SALSA VERDE

Italian Salsa Verde image

Provided by Michael Chiarello

Categories Food Processor Fish Herb No-Cook Quick & Easy Vinegar Capers Bon Appétit

Yield Makes about 3 cups

Number Of Ingredients 9

Ingredients

4 (3 1/2 x 3 1/2-inch) slices white sandwich bread, crusts removed
2 tablespoons white wine vinegar
4 cups (packed) fresh Italian parsley leaves (from about 2 large bunches)
1 1/2 cups extra-virgin olive oil
15 cornichons* (scant 1/2 cup)
5 anchovy fillets
1/4 cup drained capers
Fine sea salt
*Tiny, brine-packed French pickles; available at some supermarkets and at specialty foods stores.

Steps:

Place bread slices in medium bowl. Pour vinegar over and let stand until bread softens, about 15 minutes.
Transfer bread mixture to processor; add next 5 ingredients and process until almost smooth. Transfer salsa to medium bowl. Season with sea salt and freshly ground black pepper. DO AHEAD Can be made 1 day ahead. Cover; refrigerate. Let stand at room temperature 1 hour; rewhisk before using.

SALSA VERDE (ITALIAN GREEN SAUCE)

Salsa Verde (Italian Green Sauce) image

This sauce from the Lombardy region of Italy is a fantastic companion to meat. A dollop on top is all you need! I also mix this with plain pasta as a variation on basil pesto. There are a number of different ways to do this. Optional basil and mint or dijon mustard or parmesan cheese can be added, but here's the basic recipe.

Provided by Luschka

Categories Sauces

Time 15m

Yield 1 cup

Number Of Ingredients 12

Ingredients

1 cup fresh parsley, leaves only
1/4 cup pine nuts
2 tablespoons capers
1 garlic clove
3 anchovy fillets
red wine vinegar, to taste
1/2 cup extra virgin olive oil
salt & pepper
1 cup basil leaves (optional)
1/2 cup mint leaf (optional)
1 tablespoon Dijon mustard (optional)
1/2 cup parmesan cheese (optional)

Steps:

Blend all the ingredients in a blender or with pestle and mortar.
Leaving it to stand for a while allows the flavors to develop.
Mix with pasta or place a dollop on meat or fish.
Enjoy!

Nutrition Facts : Calories 1237.1, Fat 132.9, SaturatedFat 16.9, Cholesterol 10.2, Sodium 986.9, Carbohydrate 10.1, Fiber 3.8, Sugar 1.8, Protein 10.5

SALSA VERDE (GREEN SAUCE)

Salsa Verde (Green Sauce) image

Provided by Food Network

Yield about 1 1/2 cups

Number Of Ingredients 10

Ingredients

2 cloves garlic, unpeeled
1 or 2 serrano chiles, seeded
1/4 cup pumpkin seeds
2 poblano chiles, roasted and peeled
3/4 cup chopped parsley leaves
1/2 bunch cilantro leaves, chopped
1/4 cup olive oil
Juice of 1/2 lime
Sea salt, to taste
Freshly ground black pepper, to taste

Steps:

In a dry cast iron skillet, toast the unpeeled garlic, serranos, and pumpkin seeds until browned. Peel the garlic and place in a blender with the serranos, pumpkin seeds, poblanos, parsley, cilantro, oil, and lime juice. Blend until smooth. Season with the salt and pepper.

CHUNKY SALSA VERDE

Chunky Salsa Verde image

Chunky salsa verde, just like the kind they serve at the Mexican restaurants.

Provided by Sherbear1

Time 30m

Yield 8

Number Of Ingredients 10

Ingredients

12 medium fresh tomatillos, husks removed
1 cup water, or more as needed
¼ cup diced white onion
3 cloves garlic, minced
1 medium jalapeno pepper, stemmed and seeded, or more to taste
½ teaspoon ground cumin
¼ teaspoon dried Mexican oregano
1 teaspoon salt, or more to taste
1 bunch fresh cilantro, stems removed
1 medium onion, diced

Steps:

Combine tomatillos, water, 1/4 cup diced onion, garlic, jalapeno, cumin, and oregano in a deep-sided saucepan over medium heat; bring to a simmer. Cook, turning tomatillos, until all sides are lightly browned, 2 to 3 minutes, adding more water if needed. When tomatillos are done, there should only be about 1/3 cup water left.
Remove from the heat and pour mixture into a blender. Add salt and blend until smooth. Add cilantro and blend until well mixed. Add remaining full diced onion and pulse to combine; you want the onion to be chunky.
Pour salsa into a serving dish. Let cool before serving, about 10 minutes.

Nutrition Facts : Calories 28.3 calories, Carbohydrate 5.5 g, Fat 0.6 g, Fiber 1.6 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 296.5 mg, Sugar 2.9 g

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

Ingredients

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

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