Best Marthas Salsa Verde Recipes

ITALIAN SALSA VERDE

Steps:

• In a small bowl, combine parsley, olive oil, capers, lemon juice, oregano, and garlic.
• Stir mixture until well blended; season with salt, if desired.

LUCINDA'S SALSA VERDE

Steps:

• Heat a large cast iron skillet over high heat. When pan begins to smoke, add tomatillos, onion, jalapenos, and garlic. Blister vegetables, turning frequently, until blackened in places but still firm, 5 minutes.
• Transfer vegetables to a food processor along with cilantro, salt, and sugar and pulse until very finely chopped.
• Transfer to a small saucepan and add chicken broth. Simmer over medium-high heat, stirring occasionally, until thickened slightly, 10 minutes.
• Remove from heat, stir in lime juice, and cool to room temperature.
• Salsa can be stored in an airtight container in the refrigerator for up to 2 weeks.

MEXICAN SALSA VERDE

Steps:

• Place tomatillos in a large saucepan, and cover with water. Bring to a boil, and reduce heat to simmer until tomatillos have softened but not burst, about 5 minutes. Reserve 1 cup cooking liquid. Strain tomatillos through a fine sieve.
• Puree tomatillos, onion, garlic, chiles, 2 teaspoons salt, and 1/2 cup reserved cooking liquid in a blender or food processor until smooth. For a thinner consistency, add remaining cooking liquid. Season with salt to taste.

QUICK SALSA VERDE

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.

MARTHA'S SALSA VERDE

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.

FRESH HERB SALSA VERDE

Steps:

• In a food processor, combine herbs, garlic, and vinegar; if desired, add capers and anchovy fillets. Pulse until coarsely chopped, 20 seconds. Transfer to a small bowl and stir in olive oil. Season with salt and pepper.

SALSA VERDE

Steps:

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

SALSA VERDE (GREEN SAUCE)

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!

SALSA VERDE FOR POACHED CHICKEN BREAST

Steps:

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

MARTHA'S SALSA VERDE

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.