ROASTED SALSA VERDE
A fresh, green, roasted salsa that's quick to prepare!
Provided by charlotte henry
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 1h
Yield 10
Number Of Ingredients 8
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Lay tomatillos, Anaheim peppers, onions, jalapeno peppers, and garlic on a large rimmed baking sheet.
- Broil in the preheated oven until tomatillos release their juices, 7 to 10 minutes. Remove tomatillos and garlic from the baking sheet; flip Anaheim peppers, jalapeno peppers, and onions and return to the oven. Continue to broil until peppers are blackened, about 5 minutes more. Remove from the oven and let cool until safe to handle, about 5 minutes.
- Peel away blackened parts from vegetables without taking off too much flesh. Transfer tomatillos, Anaheim peppers, onions, jalapeno peppers, garlic, cilantro, lemon juice, and salt to a food processor and pulse until well combined and chopped. Refrigerate salsa until cold, at least 30 minutes.
Nutrition Facts : Calories 35.1 calories, Carbohydrate 7.3 g, Fat 0.6 g, Fiber 1.8 g, Protein 1.2 g, SaturatedFat 0.1 g, Sodium 21.2 mg, Sugar 3.8 g
ROASTED SPICY SALSA VERDE
Roasted-pepper green salsa just like grandma makes it, well, minus the molcajete. It's just easier to make in a food processor. The heat of your salsa can be controlled by the amount of seeds and membrane you leave in the pepper pods.
Provided by SpeedySanchez
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Lay the poblano peppers, serrano peppers, and tomatillos on the hot grill, and cook, turning every 2 minutes, until the pepper skins are evenly charred and blackened, and the tomatillos have turned pale yellow and started to ooze juice, about 10 minutes. Remove the vegetables from the grill.
- Scrape off most of the burned pepper skin, cut the stems off, cut the peppers in half the long way, and remove the seeds.
- Place the onion and garlic in the work bowl of a food processor, and pulse about 4 times to chop. Drop in the peppers, pulse 4 times to roughly chop, and add the tomatillos and salt. Pulse 4 or more times to the desired smoothness, and stir in the cilantro.
Nutrition Facts : Calories 11.2 calories, Carbohydrate 2.2 g, Fat 0.2 g, Fiber 0.7 g, Protein 0.4 g, Sodium 1.7 mg, Sugar 1.1 g
SALSA VERDE
Salsa verde is a bright, herbal accompaniment to meats, especially rich, fatty dishes like porchetta. It adds a lively freshness to almost any simple dish. It should be coarser than a pesto, but also more spreadable. Variables can be infinite: anchovy, lemon juice and Dijon mustard can deepen the flavor and balance the parsley; different herbs can be added or substituted to taste.
Provided by Food Network
Categories condiment
Time 10m
Yield 1/2 to 3/4 cup
Number Of Ingredients 7
Steps:
- Coarsely chop the parsley leaves and thin, tender stems. Finely chop the shallot and capers.
- Combine the chopped parsley, shallots and capers and the lemon zest in a small bowl; mix well. Stir in the olive oil to reach the desired consistency (ideally just binding the other ingredients together). Season to taste with salt and pepper.
ROASTED ASPARAGUS WITH SALSA VERDE
Provided by Alex Guarnaschelli
Categories side-dish
Time 25m
Yield 2 to 3 servings
Number Of Ingredients 13
Steps:
- Arrange an oven rack in the middle of the oven and preheat to 375 degrees F. Line a baking sheet with parchment paper.
- Trim about 1 inch off the bottom of the asparagus and discard. Arrange the asparagus in a single layer on the baking sheet and drizzle with 2 tablespoons olive oil. Sprinkle with a generous pinch of salt and pepper. Place the baking sheet in the center of the oven and roast until slightly tender and lightly browned, 5 to 8 minutes.
- Meanwhile, add the mustard and vinegar to a medium blow. Grate the zest of the lemon into the bowl and squeeze in the juice. Add the remaining 3 tablespoons olive oil. Mince the garlic and add to the bowl. Mince the anchovies and add to the bowl along with the anchovy oil. Finely chop the parsley, including the stems, and add to the bowl. Chop the mint leaves and add to the bowl. Cut off and discard the woody bottoms of the tarragon. Chop the remaining tarragon and add to the bowl. Chop the pickle and add to the bowl along with the pickle brine. Mix together with a spoon and taste for seasoning. Refrigerate if not using immediately.
- Season the asparagus with salt and drizzle with the honey. Spoon some of the salsa verde over the asparagus and transfer to a platter. Top with additional salsa verde.
SALSA VERDE ROASTED AND CANNED
A take off my recipe #389253. I wanted to roast (grill) the tomatillos, onions, chili's and garlic. So this is what I came up with. Yes you can roast in the oven. Make now and enjoy all year! Or give as gifts.
Provided by Rita1652
Categories Sauces
Time 1h10m
Yield 5 pints
Number Of Ingredients 12
Steps:
- Preheat grill or broiler to high. Remove husks and wash the tomatillos and cut in half. Place the tomatillos, chili`s, onion, unpeeled garlic bulb, and lime halves on grates of grill or a cookie sheet pan put under the preheated broiler until the tomatillos are roasted and the chili`s peppers are slightly charred on all sides. Rotate the ingredients during cooking to make sure all sides are charred and remove each as they get chard. Cool all and then peel the chili`s (only remove seeds if heat is not desired) and garlic (you may have to squeeze the soft garlic out of the skin) and remove any extremely charred skin from the tomatillo, and onions is just fine! Cut the onions into 1/4`s.
- Squeeze the limes into the food processor and add all remaining charred veggies, pulsing 4 to 6 times till combined.
- In a large stainless saucepan combine all the ingredients.
- Bring to a boil, reduce heat to medium high heat, stirring often to prevent sticking.
- Cook for 10 minutes.
- Ladle hot salsa into hot jars leaving 1/2 inch head space.
- Wipe rims, center lids and screw on band to fingertip tight.
- Place jars in canner, cover and bring canner to a boil.
- Process for 15 minutes.
- Turn off heat, remove lid of canner and let jars sit for 5 additional minutes. Remove jars, cool, label and store.
- Use in 1 year. Store opened jars in the refrigerator.
Nutrition Facts : Calories 160.5, Fat 3.2, SaturatedFat 0.5, Sodium 946.5, Carbohydrate 33.2, Fiber 8, Sugar 16.3, Protein 5.3
PAN-ROASTED TOMATILLO SALSA VERDE
I love roasted tomatillos! This salsa is whiz bang easy to whip up, doubles & triples well & have survived freezing well too. This dry pan roasting is way easier than the usual under the broiler method I have used for a hundred years - thanks [email protected] ! I leave out the cilantro & oregano if freezing - seems better to add them in fresh when reheating with a dab of oil in the saucepan. Smoky chipotles or fresh jalapenos also do well - use what you got!
Provided by Busters friend
Categories Sauces
Time 20m
Yield 2 1/2 cups
Number Of Ingredients 9
Steps:
- Heat a large dry frying pan over medium-high flame. Add the tomatillos, garlic and chili peppers. Cook about 4 minutes on one side, then flip everthing and go another 4 minutes, until the tomatillos are quite soft. Remove the chilis and garlic sooner if they are starting to get dark (they get bitter if burned).
- Puree the vegetables along with the onion, salt, olive oil, cilantro & oregano in a blender until you get a smooth even texture. Stir in the lemon juice 1/2 T at a time - to taste.
- Strain and serve or chill until serving time.
Nutrition Facts : Calories 232.4, Fat 13.8, SaturatedFat 1.9, Sodium 1405.2, Carbohydrate 27.8, Fiber 6.8, Sugar 14.8, Protein 4.6
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