Roasted Salsa Verde Recipes

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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



Roasted Salsa Verde image

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

12 medium tomatillos, peeled
3 Anaheim chile peppers
2 large onions, peeled
2 jalapeno pepper, seeded and minced
5 cloves garlic, peeled
1 bunch fresh cilantro, stems removed
2 tablespoons lemon juice
1 pinch salt to taste

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



Roasted Spicy Salsa Verde image

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

2 fresh poblano chile peppers
2 serrano chile peppers
6 fresh tomatillos, husks removed
1 1/2-inch slice of white onion
2 cloves garlic
salt to taste
1 tablespoon chopped fresh cilantro

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



Salsa Verde image

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.

1 bunch fresh Italian parsley
1 shallot
1 tablespoon capers
Zest of 1 lemon
1/3 to 1/2 cup extra-virgin olive oil
Salt and pepper
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



Roasted Asparagus with Salsa Verde image

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.

1 large bunch thin "pencil" asparagus
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons grainy mustard
1 tablespoon red wine vinegar
1 lemon
1 small clove garlic
2 small anchovy fillets in oil plus 1 scant tablespoon anchovy oil
12 sprigs fresh flat-leaf parsley
10 to 12 fresh mint leaves
8 sprigs fresh tarragon
1 medium dill pickle plus 1 tablespoon pickle brine
2 to 3 teaspoons honey

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



Salsa Verde Roasted and Canned image

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

3 lbs tomatillos, cut into half
2 habanero peppers, seeds and all
4 green chili peppers
2 onions, skin removed and halved
1 garlic, bulb
2 limes, cut in half
1 cup fresh parsley (I used all three) or 1 cup fresh basil (I used all three)
1/4 cup bottled lemon juice
1 -2 teaspoon cumin
1/4 cup vinegar
2 teaspoons salt
1 teaspoon black pepper

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



Pan-Roasted Tomatillo Salsa Verde image

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

1 1/2 lbs tomatillos, outer husks removed, rinsed, cut in half
8 garlic cloves, peeled
3 -6 serrano chilies, stemmed
1/2 white onion, roughly chopped
1 1/2 teaspoons salt
2 tablespoons olive oil
1/4 cup cilantro leaf, packed
1 tablespoon oregano, fresh
2 tablespoons lemon juice, fresh

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