Marthas Salsa Verde Recipes

Steps:

• Combine shallot and vinegar in a small bowl. Let stand 10 minutes.
• Whisk together oil, anchovies, capers, mustard, and salt in a medium bowl. Stir in shallot mixture, then add herbs and lemon zest. Season with salt. Cover and refrigerate until ready to use. Bring to room temperature before serving.

Steps:

• Bring a large pot of water to a boil; add salt. Cook tomatillos until pale, about 5 minutes. Drain; cut each into 4 wedges. Puree tomatillos, garlic, cilantro, jalapeno, and onion in a food processor.
• Transfer tomatillo mixture to a medium stockpot. Bring to a simmer over low heat; cook until thickened, about 15 minutes. Season with salt and pepper.

Steps:

• Combine all ingredients in a blender until almost smooth. Adjust seasoning and serve with meat, fish, or vegetables.

Steps:

• Add tomatillos to boiling water; cook 3 to 5 minutes, until just soft. Drain. Let cool; chop into 1/2 inch pieces.
• Toss in bowl with remaining ingredients. Refrigerate several hours before serving.
• *Note* Salsa will keep refrigerated for 3 days.

Steps:

• In a blender combine the garlic, shallot, poblano, parsley, cilantro, oil, and lemon juice. Blend until smooth. Season with the salt and pepper.
• Serve over grilled vegetables, rice or thin out with olive oil and serve as a salad dressing.

Steps:

• Place herbs on cutting board. Using a mezzaluna or large chef's knife, roughly chop herbs. Place in large bowl. Roughly chop capers and anchovies together, and add to bowl with herbs. Add mustard and vinegar. Drizzle in olive oil. Season with pepper. Mix to combine. Serve with salt-baked salmon.

Steps:

• Whisk together oil, anchovies, capers, mustard, and salt. Stir in shallot-vinegar mixture, then add the herbs. Season with salt. Serve immediately.

Steps:

• Place the tomatillos, garlic, cilantro, green onions, jalapenos and salt in the blender or food processor container.
• Pulse until onions are processed, about 10 to 15 seconds.
• Pulse a few more times in needed, but be careful and not over process.
• Pour mixture into an airtight container, and chill for 1 to 2 hours before serving to allow the flavors to blend.
• Before serving, add the cubed avocado.
• The cook time reflects the chilling time.

Steps:

• With a mortar and pestle, mash anchovies, garlic, and capers to a paste with 2 tablespoons of the olive oil. Stir in lemon juice and remaining olive oil. At this point, salsa can be refrigerated for up to 5 days.
• When ready to serve, stir in chopped herbs and season with salt and pepper. Use within 2 hours.

Steps:

• Drop the garlic through the feed tube of a food processor with the metal blade in place and motor running to chop finely (about 10 seconds.) Add the scallions, parsley, cilantro, and jalapeno and chop finely (about 6 pulses of the motor).
• Add the tomatillos and salt and process until pureed, about 5 seconds.
• Refrigerate, covered.
• May be served warm In medium saucepan over medium heat, heat 2 tablespoon olive oil.
• Add tomatillo mixture and simmer for 10 to 12 minutes, stirring frequently, until thickened.
• Remove from heat and pour into serving bowl.
• Cover and let stand 1-2 hours to blend flavors.
• Serve warm.

Steps:

• Place tomatillos, jalapenos, and garlic in a large pot. Pour in just enough water to cover the tomatillos; they will float, so press them down with your hand as you measure the water. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the color of the tomatillos lightens to a yellow color, about 10 minutes. Remove from heat, and allow to cool for about 10 minutes.
• Strain the tomatillos, reserving the water. Place into the bowl of a blender; add the cloves, cumin, pepper, and chicken bouillon. Puree until smooth, use the reserved water as needed to adjust the consistency.

Steps:

• Bring the water to a boil in a saucepan.
• Add the tomatillos, and boil them for 3 minutes.
• Drain the tomatillos, and put them into a blender or food processor.
• Add the remaining ingredients to the tomatillos.
• Blend for only a few seconds, leaving the salsa a bit chunky (small pieces of onion and tomatillo would be evident).
• Store the salsa in a sealed container in the refrigerator until you are ready to serve it.
• It will keep for 4 days.

Steps:

• Add tomatillos to boiling water; cook 3 to 5 minutes, until just soft. Drain. Let cool; chop into 1/2-inch pieces.
• Toss in bowl with remaining ingredients.