Are the possibilities for sauces ever expanding as the universe? Salsa verde is just one of the sauces that will always show something new the more we look.
Ingredients
Type 1 – Tomatillos
- 1 lb / 500g Tomatillos (husk removed then roasted)
- 1 Jalapeño (or any hot pepper if desired) (roasted)
- 1 medium Onion (diced)
- 1 handful / 50g Chopped Cilantro
- 1 clove garlic
- ½ teaspoon Salt
- 1 tablespoon Lime juice (or lemon)
Type 2 – Basil
- 1 Handful / 50g Parsley
- 1 Handful / 25g Basil
- 1 clove Garlic
- ½ cup / 80g Capers (rinsed)
- ½ cup / 100ml Olive oil (Extra virgin)
- ½ Lemon juice
- Salt to taste
Type 3 – Cilantro
- 1 Handful / 50g Parsley
- 1 Handful / 25g Cilantro
- 1 clove Garlic
- ½ cup / 80g Capers (rinsed)
- ¾ cup / 200ml Olive oil (Extra virgin)
- ½ Lemon juice
- Salt to taste
Type 4 – Tarragon
- 1 Handful / 50g Parsley
- 1 Handful / 25g Tarragon
- 1 clove Garlic
- ½ cup / 80g Capers (rinsed)
- ¾ cup / 200ml Olive oil (Extra virgin)
- ½ Lemon juice
- 2 teaspoon Dijon mustard
- Salt to taste
Type 5 – White wine
- 1 Handful / 50g Parsley
- 2 clove Garlic
- ½ cup / 100ml Olive oil (Extra virgin)
- ½ cup / 100ml White wine
- Salt to taste
Type 6 – Anchovies
- 1 Handful / 50g Parsley
- 3 Anchovy filets
- 1 clove Garlic
- ½ cup / 80g Capers (rinsed)
- ¾ cup / 200ml Olive oil (Extra virgin)
- ½ Lemon juice
- Salt to taste
How to make Salsa verde
- Roast the tomatillos and jalapeños in a preheated 400°F / 200°C oven until golden brown spots start to appear, for about 15 minutes. Remove the skin of the jalapeños.
- The hardest part of this recipe is to decide what’s going to be in our Salsa Verde, once we have made up our mind, just place all of the ingredients into a food processor and give it a whirl.
- Don’t forget to put some acid like lemon, lime or simple vinegar with a touch of salt.
- If the sauce seems too thick , add more olive oil to it and it is done.
- Put it in the fridge until served.
Enjoy!
F.A.Q.
What to use salsa verde for?
Salsa verde has endless variations within the green spectrum. So depending on what’s in the salsa verde we can use to liven up all kind of dishes that has some sort of meat or protein. Don’t try it with desserts though.
Is salsa verde and tomatillo salsa the same?
Sort of yes but it goes more like this: All tomatillo salsas are salsa verdes but not all salsa verdes are tomatillo salsas.
How to thicken salsa verde?
Don’t add any water to it and there won’t be much need to thicken it. Extra virgin olive oil has the ability to bind with liquids in the food processor much like when we are making mayo. If we have already added too much water and want to save our salsa verde we can always add a bit of corn starch or flour to our sauce.
How long will salsa verde keep in the refrigerator?
As it is with anything that isn’t cooked but simply chopped up and put in the fridge, somewhere between a week and smells / tastes funny.
What is the healthiest salsa?
All salsas are healthy as long as are made from natural ingredients without preservatives, colorants and flavor enhancer.
Salsa Verde Recipes
Are the possibilities for sauces forever expanding as the universe? Salsa verde is just one of the sauces that will always show something new, the more we look.
Ingredients
Type 1 – Tomatillos
- 1 lb / 500g Tomatillos husk removed then roasted
- 1 Jalapeño or any hot pepper if desired (roasted)
- 1 medium Onion diced
- 1 handful / 50g Chopped Cilantro
- 1 clove garlic
- ½ teaspoon Salt
- 1 tablespoon Lime juice or lemon
Type 2 – Basil
- 1 Handful / 50g Parsley
- 1 Handful / 25g Basil
- 1 clove Garlic
- ½ cup / 80g Capers rinsed
- ½ cup / 100ml Olive oil Extra virgin
- ½ Lemon juice
- Salt to taste
Type 3 – Cilantro
- 1 Handful / 50g Parsley
- 1 Handful / 25g Cilantro
- 1 clove Garlic
- ½ cup / 80g Capers rinsed
- ¾ cup / 200ml Olive oil Extra virgin
- ½ Lemon juice
- Salt to taste
Type 4 – Tarragon
- 1 Handful / 50g Parsley
- 1 Handful / 25g Tarragon
- 1 clove Garlic
- ½ cup / 80g Capers rinsed
- ¾ cup / 200ml Olive oil Extra virgin
- ½ Lemon juice
- 2 teaspoon Dijon mustard
- Salt to taste
Type 5 – White wine
- 1 Handful / 50g Parsley
- 2 clove Garlic
- ½ cup / 100ml Olive oil Extra virgin
- ½ cup / 100ml White wine
- Salt to taste
Type 6 – Anchovies
- 1 Handful / 50g Parsley
- 3 Anchovy filets
- 1 clove Garlic
- ½ cup / 80g Capers rinsed
- ¾ cup / 200ml Olive oil Extra virgin
- ½ Lemon juice
- Salt to taste
Instructions
- Roast the tomatillos and jalapeños in a preheated 400°F / 200°C oven until golden brown spots start to appear, for about 15 minutes. Remove the skin of the jalapeños.
- The hardest part of this recipe is to decide what’s going to be in our Salsa Verde, once we have made up our mind, just place all of the ingredients into a food processor and give it a whirl.
- Don’t forget to put some acid like lemon, lime or simple vinegar with a touch of salt.
- If the sauce seems too thick , add more olive oil to it and it is done.
- Put it in the fridge until served.
Notes
Enjoy!
Pin now, Enjoy later!
Lovely with some cheese and pasta!