ALL-PURPOSE GREEN SAUCE
This tangy, creamy sauce is the perfect home for all those extra herbs you may have on hand from other recipes - that leftover sprig of mint, the stemmy part of that bunch of cilantro, the droopy basil. You can use any combination of soft herbs here; you'll need two packed cups altogether. And you don't have to limit yourself to herbs. Other flavorful, leafy options include arugula, celery leaves or pea shoots. For a vegan version, skip the yogurt and use more olive oil, along with a small squeeze of lemon for some acidity.
Provided by Melissa Clark
Categories sauces and gravies
Time 10m
Yield About 2 cups
Number Of Ingredients 9
Steps:
- Place herbs, garlic and pepper in a food processor or blender, and pulse to combine, stopping to scrape down the sides of the container if necessary.
- Add yogurt and purée until smooth. (This may take a minute or so; scrape down the sides of the container as needed.) With the motor running, gradually drizzle in the olive oil. Pulse in lemon zest and salt. Taste and add more salt if needed.
- Use immediately or refrigerate in an airtight container for up to 5 days. Spoon over grilled or roasted chicken, seafood (especially shrimp and salmon), sausages, steaks, lamb chops and vegetables. Use as a marinade for chicken, lamb or pork; as a dressing for starchy salads with beans, potatoes or grains, or for hearty vegetable salads, like those with cucumbers or blanched and sliced sugar snap peas or green beans. Serve as a dip for crudité or chips. Spread in roast beef, lamb or pork sandwiches.
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
CHICKEN ENCHILADAS WITH CREAMY GREEN CHILE SAUCE
Chicken- and cheese-filled corn tortillas baked under a creamy sauce infused with hot green chiles. Adjust the amount of chopped chiles to suit your taste!
Provided by aaronspool
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Heat 2 tablespoons of oil in a skillet over medium-high heat. Fry tortillas (1 at a time) for 5 seconds on each side to soften and make them pliable. Add more oil to pan as needed. Drain between layers of paper towel and keep warm.
- Divide chicken, 10 ounces of Monterey Jack cheese, and onion among the 12 tortillas. Roll up each tortilla and place seam-side down in the prepared pan.
- Melt butter in a saucepan over medium heat. Add flour and whisk until mixture begins to boil. Slowly add broth, stirring with a whisk until thickened. Mix in the sour cream and chiles, heating thoroughly but do not boil, stirring occasionally. Pour mixture over the enchiladas.
- Bake in the preheated oven until bubbly and heated through, about 20 minutes. Top with remaining Monterey Jack cheese and bake for 5 more minutes. Garnish with chopped green onions and cilantro.
Nutrition Facts : Calories 798.4 calories, Carbohydrate 33.3 g, Cholesterol 172.2 mg, Fat 51.9 g, Fiber 4.3 g, Protein 49.8 g, SaturatedFat 24.6 g, Sodium 1081.2 mg, Sugar 2.9 g
CREAMY AJI GREEN SAUCE
A mayonnaise-based Brazilian dip with coriander, jalapeños, spring onions, garlic and cumin. Blitz it up and serve on a barbecue spread
Provided by Jennifer Joyce
Categories Condiment
Time 10m
Yield Makes 250ml
Number Of Ingredients 8
Steps:
- Put all the ingredients in a blender or food processor and mix into a sauce. Add seasoning, then pour into a serving bowl.
Nutrition Facts : Calories 187 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 1 grams protein, Sodium 0.3 milligram of sodium
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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.
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