Silky Salsa Verde Recipes

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SALSA VERDE



Salsa Verde image

Provided by Michael Symon : Food Network

Categories     condiment

Time 10m

Yield 4 servings

Number Of Ingredients 10

3 cloves garlic, minced
1 jalapeno, seeded and minced
1 shallot, minced
Zest of 3 lemons
Juice of 2 lemons (about 1/2 cup)
1 1/2 cups olive oil
1 cup fresh flat-leaf parsley leaves, finely chopped
1 cup fresh celery leaves, finely chopped
1 tablespoon salt-packed capers, rinsed and finely chopped
Kosher salt

Steps:

  • In a mixing bowl, stir together the garlic, jalapeno, shallot, lemon zest and juice, olive oil, parsley, celery leaves and capers and taste for seasoning. Season with salt as needed.

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

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

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