Knorr Salsa Verde Recipes
SALSA VERDE
Provided by Michael Symon : Food Network
Categories condiment
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a mixing bowl, stir together the garlic, jalapeno, shallot, lemon zest and juice, olive oil, parsley, celery leaves and capers and taste for seasoning. Season with salt as needed.
KNORR SALSA VERDE
Make and share this Knorr Salsa Verde recipe from Food.com.
Provided by tinebean21
Categories Mexican
Time 15m
Yield 2 cups, 10 serving(s)
Number Of Ingredients 6
Steps:
- Put tomatillos, chiles, garlic, and water to cover in medium pot and bring to a boil over med-high heat. Boil 5 minutes or until tender.
- Reserve 1/2 cup cooking liquid, then drain. Let cool to room temperature.
- Puree tomatillos, chiles, garlic, onion, cilantro and Knorr chicken flavor Bouillon in blender adding as much as needed to make a smooth salsa.
Nutrition Facts : Calories 20.3, Fat 0.5, SaturatedFat 0.1, Sodium 1.4, Carbohydrate 4, Fiber 1.2, Sugar 2.4, Protein 0.6
SALSA VERDE
Danny Mena, the Mexico City native who is a chef at Hecho en Dumbo, described a good salsa as being "poignant" with heat when he spoke with Julia Moskin in 2010. This recipe for his salsa verde employs a good number of chiles - anywhere between eight and 12 - alongside a couple of pounds of tangy tomatillos. Ms. Moskin described it as "a rounded, tomatillo-based trickle of concentrated flavor with Serrano chiles." This cooked sauce is ready quickly, and just as good as a table sauce as it is in a larger main, like chilaquiles.
Provided by Julia Moskin
Categories easy, quick, condiments, dips and spreads, side dish
Time 10m
Yield About 2 cups
Number Of Ingredients 8
Steps:
- In a wide skillet, heat oil until shimmering but not smoking. Add tomatillos, chilies, onion (cut side down) and garlic. Cook over medium-high heat, turning often, until vegetables are browned, turning to black, and seared on all sides.
- Add cilantro and purée with blender until smooth and creamy, adding a little water if needed to loosen. Season to taste with salt and lime juice. The sauce should be tart and spicy but rounded in flavor.
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- While the spaghetti is cooking, roast the poblanos (see notes below or post above for instructions). If using serrano or jalapeño peppers these can be roasted as well, or left raw.
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