Tarragon Cilantro Salsa Verde Recipes

TARRAGON-CILANTRO SALSA VERDE

Steps:

• In a medium bowl, mix the scallion with the lime juice and let stand for 10 minutes. Add the anchovy and capers and mash slightly with a fork. Stir in the cilantro, tarragon, jalapeño and olive oil. Season with salt and serve.
• The salsa verde can be refrigerated overnight.

PORK TENDERLOIN WITH SALSA VERDE

Steps:

• Preheat the oven to 375 degrees F. Sprinkle the pork generously all over with salt and pepper. Heat 1 tablespoon of the oil in a large oven-proof skillet over medium heat until very hot and then add the tenderloin. Cook the pork, flipping occasionally, until browned on all sides, about 5 minutes total. Transfer the skillet to the oven and roast the pork until just cooked through, or until an instant-read thermometer inserted into the thickest part of the pork registers 150 degrees F, about 15 minutes. Let rest for 5 minutes.
• While the pork roasts, put the parsley, cilantro, vinegar, chives, tarragon, shallots and garlic in the bowl of a food processor and pulse until the herbs are minced. Slowly drizzle in the remaining 2/3 cup oil with the motor running until you have a thick sauce. Season with salt and pepper.
• Slice the pork tenderloin and spoon the salsa verde over top. Serve with crusty bread for soaking up all the juices.

SALSA VERDE

Steps:

• Mash together bread crumbs, vinegar, capers, garlic paste, anchovy paste, and mustard using a mortar and pestle (or whisk together in a bowl).
• Add herbs, oil, and salt and pepper to taste, then stir (or whisk) until combined well.

SALSA VERDE FOR CILANTRO LOVERS

Steps:

• Chop all ingredients by hand or in food processor.
• Food processor gives less chunky version, which is easiest to cook with.
• Squeeze in juice of lime and mix thoroughly.
• Use for cooking, to top your favorite dishes or for dip.

CHUNKY SALSA VERDE

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.

SALSA VERDE (GREEN SAUCE)

Steps:

• Chop the herbs and garlic, mixing with 1 tsp sea salt, until very fine.
• Add the mustard and capers, and combine. Transfer the mixture to a bowl and stir in the olive oil.
• Add the vinegar, little by little, stirring and tasting as you go - trust your palate!