Salsa Verde

Ingredients

  • 1 ½ bunches fresh cilantro
  • 1 ½ teaspoons salt
  • ¾ cup fresh Italian parsley
  • 1 ½ teaspoons ground cumin
  • 2 large jalapeño chiles
  • 5 small garlic cloves
  • 3 pounds tomatillos
  • + 2 more ingredients
    • 1 ½ tablespoons vegetable oil
    • 1/3 cup fresh mint leaves

Mix first 2 ingredients in large saucepan. Cover with water. Bring to boil. Reduce heat; simmer until soft, about 15 minutes. Remove from heat; let stand 15 minutes. Drain. Coarsely chop tomatillo mixture, garlic, and cumin in processor using on/off turns. Add next 3 ingredients; blend until herb...

View full recipe at Epicurious

Comments

Variations on Salsa Verde

  • Salsa Verde
    • 1 cup(s) coarsely chopped flat-leaf parsley
    • 0.75 cup(s) extra-virgin olive oil
    • 0.25 cup(s) coarsely chopped mint
    • +5 other ingredients
  • Salsa Verde
    • 1/4 cup fresh cilantro leaves
    • 1 large garlic clove
    • 2 large green onions
    • 1 large serrano chili
    • 1 tablespoon whipping cream
    • +3 other ingredients
  • Salsa Verde
    • 1/2 cup chopped fresh basil
    • 1/2 cup extra-virgin olive oil
    • 1 teaspoon grated lemon zest
    • 1/4 teaspoon freshly ground black pepper
    • +5 other ingredients
  • Salsa Verde
    • 1 small garlic clove
    • 1 tablespoon red-wine vinegar
    • 1/3 cup extra-virgin olive oil
    • 1/2 teaspoon anchovy paste
  • Salsa Verde
    • 1/2 teaspoon salt
    • 1/2 cup coarsely chopped purple onion
    • 1/4 cup loosely packed fresh cilantro
    • 1 jalapeño pepper, seeded
  • Salsa Verde
    • 1/4 cup extra-virgin olive oil
    • 1 tablespoon red wine vinegar
    • 1 tablespoon Dijon mustard
    • 1 small garlic clove, minced
    • +2 other ingredients
  • Salsa Verde
    • 1 1/2 tablespoons red-wine vinegar
    • 1 1/2 cups fresh parsley leaves (preferably flat-leafed)
    • 3 flat anchovies
    • 1 slice homemade-type white bread
    • +3 other ingredients
  • Salsa Verde
    • 3 cups fresh Italian parsley leaves
    • 3 garlic cloves
    • 1 tablespoon Dijon mustard
    • 1 1/2 teaspoons grated lemon peel
    • 3 green onions
    • +3 other ingredients
  • Salsa Verde
    • 1 1/2 teaspoons fresh rosemary
    • 3/4 cup capers
    • 1 1/2 teaspoons fresh sage
    • 3 cups fresh parsley
    • 2 cups extra-virgin olive oil
    • +4 other ingredients
  • Salsa Verde
    • 3 drained canned anchovy fillets
    • 1/2 cup olive oil
    • 1 clove peeled garlic
    • 2 tablespoons drained capers
    • 1 cup chopped parsley
  • Salsa Verde
    • 2 garlic cloves, smashed
    • 2 garlic cloves, smashed
    • 2 scallions, minced
    • 2 scallions, minced
    • 2 tablespoons olive oil
    • Zest and juice of 1 lime
    • +7 other ingredients
  • Salsa Verde
    • 3 tablespoons fresh mint
    • 2 1/2 tablespoons bottled capers (preferably nonpareil)
    • 9 flat anchovy fillets
    • 1/8 teaspoon black pepper
    • +2 other ingredients


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