GREEN SALSA RECIPES

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SALSA VERDE (GREEN SAUCE) RECIPE - BBC GOOD FOOD



Salsa verde (green sauce) recipe - BBC Good Food image

Try our delicious salsa verde recipe with tarragon, parsley, capers and wild garlic. This herby green sauce is perfect with traditional roast chicken and fish

Provided by Rosie Birkett

Categories     Side dish

Total Time 10 minutes

Prep Time 10 minutes

Yield 4

Number Of Ingredients 7

1small pack tarragon
2 small packs flat-leaf parsley
30g wild garlic (or 2 garlic cloves)
3 tsp Dijon mustard
40g small capers , drained, rinsed and roughly chopped
200ml extra virgin olive oil
2 tbsp sherry vinegar

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!

Nutrition Facts : Calories 474 calories, FatContent 51 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 2 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 1 grams fiber, ProteinContent 2 grams protein, SodiumContent 2.4 milligram of sodium

SALSA VERDE: GREEN TOMATILLO SALSA RECIPE - FOOD NETWORK



Salsa Verde: Green Tomatillo Salsa Recipe - Food Network image

Provided by Food Network

Categories     condiment

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield about 1 cup

Number Of Ingredients 5

8 ounces (5 to 6 medium) tomatillos, husked and rinsed
Fresh hot green chiles, to taste (roughly 2 serranos or 1 jalapeno), stemmed
5 or 6 sprigs fresh cilantro (thick stems removed), roughly chopped
Scant 1/4 cup finely chopped onion
Salt

Steps:

  • Whether you choose the verdant, slushy, herby freshness of the all-raw tomatillo salsa or the oil-colored, voluptuous, sweet-sour richness of the roasted version, tomatillos are about brightening tang. The buzz of the fresh hot green chile adds thrill, all of which adds up to a condiment most of us simply don't want to live without.
  • For the All-Raw version: Roughly chop the tomatillos and the chiles. In a blender or food processor, combine the tomatillos, chiles, cilantro and 1/4 cup water. Process to a coarse puree, then scrape into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.
  • For the Roasted version:
  • Preheat a broiler.
  • Roast the tomatillos and chiles on a baking sheet 4 inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes. Flip them over and roast the other side, 4 to 5 minutes more will give you splotchy-black and blistered tomatillos and chiles. In a blender or food processor, combine the tomatillos and chiles, including all the delicious juice that has run onto the baking sheet. Add the cilantro and 1/4 cup water, blend to a coarse puree, and scrape into a serving dish. Rinse the onion under cold water, then shake to remove the excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.

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