RED SALSA VERDE RECIPES

Name: Salsa verde
Total time: 5 min
Yield: 8
Cuisine: https://schema.org/LowLactoseDiet
Ingredients: 1½-2 cloves garlic; 2 big handfuls of fresh flat-leaf parsley; 1 bunch of fresh basil; 1 handful of fresh mint; 1 small handful of capers; 1 small handful of gherkins, in sweet vinegar; 6 quality anchovy fillets; 1 tablespoon Dijon mustard; 3 tablespoons red wine vinegar; 8 tablespoons really good extra virgin olive oil

SALSA VERDE RECIPE | JAMIE OLIVER SALSA & SAUCE RECIPES

Salsa verde recipe | Jamie Oliver salsa & sauce recipes image

To make a really authentic, full-of-flavour salsa verde, chop up all those lovely herbs by hand

Total Time 5 minutes

Yield 8

Number Of Ingredients 10

Ingredients

1½-2 cloves garlic
2 big handfuls of fresh flat-leaf parsley
1 bunch of fresh basil
1 handful of fresh mint
1 small handful of capers
1 small handful of gherkins, in sweet vinegar
6 quality anchovy fillets
1 tablespoon Dijon mustard
3 tablespoons red wine vinegar
8 tablespoons really good extra virgin olive oil

Steps:

1. Peel the garlic and pick the herb leaves, then finely chop on a large board with the capers, gherkins and anchovies.
2. Place in a bowl, add the mustard and vinegar, then slowly stir in the oil until you achieve the right consistency.
3. Balance the flavours with black pepper, a bit of sea salt and maybe a little more vinegar.

Nutrition Facts : Calories 119 calories, FatContent 12.4 g fat, SaturatedFatContent 1.8 g saturated fat, ProteinContent 1.1 g protein, CarbohydrateContent 0 g carbohydrate, SugarContent 0.2 g sugar, SodiumContent 0.56 g salt, FiberContent 0.3 g fibre

EASY SALSA VERDE CHICKEN ENCHILADAS - INSPIRED TASTE

Easy Salsa Verde Chicken Enchiladas - Inspired Taste image

These green chicken enchiladas with salsa verde, chicken, sour cream, cheese and cilantro are simple to make. Salsa verde is a green tomatillo salsa made with garlic, onion and peppers. You can make it yourself (see our homemade salsa verde recipe) or buy it from the store. There are some great options. Look for a salsa with medium heat.

Provided by Adam and Joanne Gallagher

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield Makes 4 Servings

Number Of Ingredients 8

Ingredients

1 teaspoon neutral flavored oil
2 garlic cloves, minced
2 cups (16 ounces) salsa verde, store-bought or try our roasted salsa verde recipe
1/2 cup sour cream
1/4 cup cilantro leaves and tender stems, chopped, plus more for serving
2 cups shredded cooked chicken, see how we make shredded chicken
1 cup shredded cheddar, Monterey Jack or Mexican cheese blend
6 (6-inch) flour or corn tortillas, see notes

Steps:

Heat oil in a skillet over medium heat then cook garlic until fragrant, about 1 minute. Stir in the salsa verde and cook until heated through, about 1 minute. Remove skillet from the heat then stir in the sour cream and cilantro. Taste for seasoning, adjusting with salt, pepper or more sour cream if the sauce it too spicy. Set aside about 1 cup of the sauce for assembling the enchiladas.
Stir the shredded chicken and half of the cheese into the sauce that has not been set aside.
Heat the oven to 350 degrees F. Grease a 2-quart baking dish and spread a little reserved sauce on the bottom. Add about 1/3 cup of the chicken filling to the middle of each tortilla and roll into a cylinder. Repeat, lining up tortillas, seam-side down, tightly in the dish. Spread the reserved sauce over the tortillas and sprinkle with remaining cheese.
Cover the dish with aluminum foil and place in the oven. Bake until heated through, about 15 minutes. Remove the foil and bake 10 minutes longer, until the cheese is melted. Serve with cilantro on top.

Nutrition Facts : Calories 460, ProteinContent 33 g, CarbohydrateContent 31 g, FiberContent 3 g, SugarContent 7 g, FatContent 23 g, SaturatedFatContent 11 g, CholesterolContent 113 mg

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