THE MOST AMAZING GREEN SAUCE
Steps:
- Add all of the ingredients to a food processor bowl. Pulse until smooth.
- Use this sauce on chicken, pasta, zucchini noodles, chip dip (it's a bit guacamole-esk), with falafel, or whatever you'd like.
- Store leftovers in an airtight container in the refrigerator for 7-10 days.
Nutrition Facts : Calories 1306 kcal, Carbohydrate 23 g, Protein 6 g, Fat 138 g, SaturatedFat 19 g, Sodium 2370 mg, Fiber 15 g, Sugar 3 g, ServingSize 1 serving
THE ONLY GREEN SAUCE YOU NEED
From Sarah Copeland's: Every Day is Saturday. I love the versatility of this sauce - I find myself dipping carrots into it when I need a snack to slathering it over toast for lunch to tossing it with grilled shrimp for dinner. Avocado: I love the creaminess the avocado lends here, but in place of it you could use something, as Sarah says, "with body." She offers miso, nuts, and tahini as alternatives to the avocado. I've been cutting 1 avocado in half and using the smaller half for this recipe.
Provided by Alexandra Stafford
Categories Sauce
Time 10m
Number Of Ingredients 12
Steps:
- Add the greens (stems and all), chives, lemon juice, garlic, olive oil, avocado, salt, and pepper to a blender or food processor. Pulse until broken down - add water by the tablespoon as needed to thin and get the blade whirring. Scrape down and pulse again until the sauce is broken down and easy to dollop with a spoon. Taste. Adjust taste as needed with more lemon, olive oil, salt, and pepper. Adjust consistency with more water or olive oil by the tablespoon.
- bring a small (or large depending on how many eggs you are cooking) pot of water to a boil. Prepare an ice bath. Carefully lower the eggs into the pot of boiling water. Adjust heat so water is gently simmering. Cook 7 minutes. Transfer eggs to ice bath.
- Meanwhile, heat a skillet over medium-high heat. Add a tablespoon (or more depending on how many slices of bread you are toasting) of olive oil. Toast bread on each side for 1-2 minutes, checking often to ensure the slices are browning evenly. Remove toast when the slices are golden and crisped to your liking.
- Smear green sauce over a slice of toast. Peel an egg. Cut it directly over the slice of toast into quarters. Sprinkle with sea salt. Repeat with any remaining slices of toast and eggs.
THE ONLY GREEN SAUCE YOU NEED
Steps:
- Add the greens, chives, garlic, lemon juice, avocado, olive oil, salt and pepper in a blender and pulse until broken down and easy to dollop with a spoon (adding a tablespoon of water if needed to thin and get the blender going).
- Serve smeared on toast, veggies or cheese sandwiches or drizzled over grilled fish, fried eggs, savory yogurt bowls or roasted vegetables. Or, transfer to a container that just fits and top with a little more oil (to preserve the color) and refrigerate up to 1 week.
GREEN SAUCE
Just like the Mexican Restaurants around here. I like my green sauce creamy, the tomatillos in this recipe keep the avocado from going brown for a couple days in the fridge. It doesn't usually last that long!
Provided by MommyMakes
Categories Sauces
Time 15m
Yield 2 cups, 12 serving(s)
Number Of Ingredients 7
Steps:
- Remove husks and stems from tomatillos. Place whole tomatillos in a sauce pan, cover with water and bring to a boil. Boil 5 minutes or until easily pierced with a fork. Drain the water and allow to cool.
- Place tomatillos, onion, cilantro, jalapeno, and salt in a food processor or blender. Blend until smooth.
- Stir in sour cream and avocado and blend again until smooth.
Nutrition Facts : Calories 74.7, Fat 6.4, SaturatedFat 1.5, Cholesterol 3.3, Sodium 104.9, Carbohydrate 4.8, Fiber 2.7, Sugar 1.5, Protein 1.1
ALI'S GREEN SAUCE
This sauce is extremely similar to a very well known Mexican restaurant's sauce. Serve with salsa and tortilla chips. Better double the recipe because this dip goes fast!
Provided by Ali_B
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Place tomatoes, tomatillos, garlic, and jalapenos in a saucepan, and add enough water to cover. Bring to a boil, and cook for 15 minutes, or until vegetables are tender. Remove from heat, drain, and allow to cool.
- Place avocados, the cooked vegetables, sour cream, and cilantro in a blender or food processor, and blend until smooth. Season to taste with salt. Cover, and refrigerate until ready to serve.
Nutrition Facts : Calories 154.7 calories, Carbohydrate 8.2 g, Cholesterol 12.6 mg, Fat 13.6 g, Fiber 4 g, Protein 2.5 g, SaturatedFat 4.8 g, Sodium 23.5 mg, Sugar 2.1 g
CREAMY GREEN SAUCE
This combination of sour cream with tomatoes brings about a delightful, smooth, creamy creation. Feel free to modify to your taste buds! Serve with or over tortilla chips. Sprinkle with your choice of shredded cheese for nachos!
Provided by Hot&Spicy
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 35m
Yield 24
Number Of Ingredients 11
Steps:
- Heat oil in a large saucepan over medium heat; cook and stir onion, jalapeno pepper, and garlic until onion is softened, 5 to 10 minutes. Add tomatoes, tomatillos, avocado, and water to onion mixture; bring to a boil. Reduce heat and simmer until tomatoes are softened and liquid has evaporated, about 15 minutes. Remove saucepan from heat and cool slightly.
- Blend tomato mixture, sour cream, cilantro, and salt together in a food processor or blender, working in batches if necessary, until sauce is smooth.
Nutrition Facts : Calories 81.6 calories, Carbohydrate 4.3 g, Cholesterol 6.3 mg, Fat 7.2 g, Fiber 2.1 g, Protein 1.3 g, SaturatedFat 2.5 g, Sodium 108.8 mg, Sugar 1.2 g
GREEN SAUCE
Provided by Florence Fabricant
Categories easy, quick, condiments, dips and spreads, side dish
Time 20m
Yield About 1 cup
Number Of Ingredients 9
Steps:
- Turn on a food processor and drop in the garlic clove through the feed tube.
- Shut off machine and add parsley, scallions, olives, capers and anchovy. Process until finely chopped. You may have to stop the machine once or twice to scrape the sides.
- Add the lemon juice and olive oil, process until blended, then remove to a serving dish. Season to taste with salt and pepper.
Nutrition Facts : @context http, Calories 386, UnsaturatedFat 32 grams, Carbohydrate 12 grams, Fat 38 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 470 milligrams, Sugar 3 grams
GREEN SAUCE
Use this green sauce recipe with Chicken Enchiladas Salsa Verde. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Nuts & Seeds
Number Of Ingredients 7
Steps:
- Preheat the broiler. Place the onion, garlic, and chiles on a baking sheet. Broil for 4 minutes, or until charred and blistered. Discard the garlic skin. Place the onion, garlic, and chiles in a blender jar with the tomatillos, peanuts, salt, and broth. Blend until smooth.
SPICY GREEN SAUCE
Use this as a topping for Grilled Sirloin Steak.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Yield Makes 1 1/4 cups
Number Of Ingredients 5
Steps:
- In a small bowl, combine parsley, olive oil, lemon juice, garlic, and red-pepper flakes.
Nutrition Facts : Calories 187 g, Fat 20 g
GREEN SAUCE
Provided by Moira Hodgson
Categories easy, condiments
Time 5m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Chop the potato coarsely and place in a food processor. Add the remaining ingredients except the vinegar and blend until smooth.
- Add the vinegar to taste and blend. Place the sauce in two small bowls.
Nutrition Facts : @context http, Calories 140, UnsaturatedFat 12 grams, Carbohydrate 3 grams, Fat 14 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 24 milligrams, Sugar 0 grams, TransFat 0 grams
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- Argentina: Chimichurri. Sit down at most restaurants in the US and they'll put ketchup on the table. Sit down at most restaurants in Argentina and they'll put a jar of chimichurri on the table.
- Morocco: Chermoula. This North African pureed green sauce is traditionally deployed as a marinade for all kinds of seafood, but it can be used for so much more—from marinating chicken or steak or eggplants to drizzling over roasted vegetables.
- Italy: Salsa Verde. It may look a lot like chimichurri, but the flavor of Italian salsa verde is surprisingly different, with chopped capers and sometimes anchovy fillets giving this version an irresistible salty-funky tang.
- Mexico: Salsa Verde. In Mexico salsa verde means something completely different than it does in Italy, but it still involves a lot of fresh herbs and garlic.
- Italy: Pesto. Yes, technically you could call pesto a "salsa verde," since the term just means "green sauce." Pesto's easily the most luscious of the green sauces, since it boasts not only olive oil but cheese (usually Parmesan, sometimes Pecorino) and nuts (often pine nuts, but sometimes with walnuts or other nuts, too).
- Thailand: Chile-Herb Dipping Sauce. An entire book could be written about the broad range of Thai chile-herb sauces, but this version is a great place to start.
- Yemen: Zhoug. This spicy thick green sauce is Yemenite in origin, but it can be found all over Syria, Israel, and other parts of the Middle East, where it's spooned over shakshuka for breakfast and drizzled into falafel sandwiches the rest of the day.
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- Texas: Creamy Jalapeño Sauce. Austin's favorite taco sauce is affectionately known as That Green Sauce, and no, it's not made with avocados or dairy. The secret to the creaminess of this addictive cilantro, jalapeño, lime, and garlic sauce is to use a blender to slowly emulsify vegetable oil into the puree.
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