Ryan Hardys Salsa Verde Recipes

RYAN HARDY'S SALSA VERDE

Serve with chef Ryan Hardy's Fried Squash Blossoms.

Provided by Martha Stewart

Categories Seafood Recipes

Yield Makes enough for 4 servings

Number Of Ingredients 8

Ryan Hardy's Salsa Verde image

Steps:

Place anchovy, mint, parsley, basil, mustard, red-pepper flakes, and olive oil in the bowl of a food processor; season with salt and pepper and process until smooth. Serve at room temperature.

Ingredients

1 salted anchovy fillet, such as Ortiz Cantabrian
1/2 cup fresh mint leaves
1/2 cup fresh flat-leaf parsley leaves
1/2 cup basil leaves
2 tablespoons Dijon mustard
1 1/2 teaspoons crushed red-pepper flakes
1/2 cup extra-virgin olive oil
Coarse salt and freshly ground black pepper

SALSA VERDE (GREEN SAUCE)

Try our delicious salsa verde recipe with tarragon, parsley, capers and wild garlic. This herby green sauce is perfect with traditional roast chicken and fish

Provided by Rosie Birkett

Categories Side dish

Time 10m

Number Of Ingredients 7

Salsa verde (green sauce) image

Steps:

Chop the herbs and garlic, mixing with 1 tsp sea salt, until very fine.
Add the mustard and capers, and combine. Transfer the mixture to a bowl and stir in the olive oil.
Add the vinegar, little by little, stirring and tasting as you go - trust your palate!

Nutrition Facts : Calories 474 calories, Fat 51 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 2.4 milligram of sodium

Ingredients

1small pack tarragon
2 small packs flat-leaf parsley
30g wild garlic (or 2 garlic cloves)
3 tsp Dijon mustard
40g small capers , drained, rinsed and roughly chopped
200ml extra virgin olive oil
2 tbsp sherry vinegar

SALSA VERDE FOR STEAK

Provided by Rachael Ray : Food Network

Categories condiment

Time 10m

Yield about 1 cup

Number Of Ingredients 13

Salsa Verde for Steak image

Steps:

Combine all ingredients in food processor and pulse-process into finely chopped condiment. Serve over sliced steak.

Ingredients

1 cup loosely packed fresh flat parsley (a fat handful)
1/2 cup fresh mint
About 1/2 cup EVOO
1/4 cup fresh oregano or thyme leaves
3 to 4 tablespoons drained capers in brine
2 tablespoons wine vinegar
About 2 teaspoons Worcestershire sauce
About 1 teaspoon of hot sauce or chile paste
2 cloves garlic
2 scallions or shallot, trimmed and coarsely chopped
1 small fresh red or green chile pepper (red finger, jalapeno, serrano, etc.)
Juice of 1/2 lemon
Salt and pepper OR A couple of anchovy fillets to replace the salt

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

Ingredients

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

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

Salsa Verde image

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.

Ingredients

3 tablespoons vegetable oil
2 pounds tomatillos, papery husks removed, cut in half
8 to 12 Serrano chilies (depending on heat tolerance)
1/2 onion, peeled
1 garlic clove
6 whole sprigs cilantro, stems included
Lime juice
Salt

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Web Mar 31, 2023 Step 1 Preheat oven to 450°. Toss tomatillos, white onion, and jalapeños with vegetable oil on a sheet tray, and season with salt …
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5/5 (1)
Total Time 1 hr

Preheat oven to 450°. Toss tomatillos, white onion, and jalapeños with vegetable oil on a sheet tray, and season with salt and pepper.
Let cool. Transfer roasted vegetables, cilantro, and lime juice to a blender and blend while streaming in olive oil, until mostly smooth.

Ryan Hardys Salsa Verde Recipes

RYAN HARDY'S SALSA VERDE

Serve with chef Ryan Hardy's Fried Squash Blossoms.

SALSA VERDE (GREEN SAUCE)

Try our delicious salsa verde recipe with tarragon, parsley, capers and wild garlic. This herby green sauce is perfect with traditional roast chicken and fish

SALSA VERDE FOR STEAK

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.

SALSA VERDE

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