Chunky Salsa Verde Recipes

SALSA VERDE

Steps:

• Peel the garlic and pick the herb leaves, then finely chop on a large board with the capers, gherkins and anchovies.
• Place in a bowl, add the mustard and vinegar, then slowly stir in the oil until you achieve the right consistency.
• Balance the flavours with black pepper, a bit of sea salt and maybe a little more vinegar.

ROASTED SALSA VERDE

Steps:

• Adjust oven rack to 6 inches from the top and preheat broiler on HIGH.
• Add tomatillos, poblano, jalapeno, onion and garlic to a large sheet pan, spreading them out a bit.
• Broil for 10 minutes, rotating the pan halfway through broiling.
• Add tomatillos, poblano, jalapeno and onion to food processor. Peel garlic and add it food processor as well.
• Add salt, lime juice, and cilantro and process until everything is coarsely chopped. Add water, starting with 2 Tbsp and process until desired consistency is reached. Add more water, to your liking.
• Transfer to storage containers and let cool.

CHUNKY SALSA

Steps:

• Fill a Dutch oven two-thirds with water; bring to a boil. Score an "X" on the bottom of each tomato. Using a slotted spoon, place tomatoes, one at a time, in boiling water for 30-60 seconds. Remove tomatoes and immediately plunge in ice water. Discard peel; chop tomatoes., In a stockpot, combine the remaining ingredients. Stir in tomatoes. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, for 15-20 minutes or until desired thickness., Carefully ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner.

CHUNKY TOMATO SALSA

Steps:

• In a large saucepan, combine the first nine ingredients. Stir in the tomato paste, vinegar and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring frequently. Cool to room temperature. Cover and refrigerate until chilled. Serve with chips.

SALSA VERDE

Steps:

• Remove and discard the papery husks from the tomatillos; cut each in half and remove the hard parts surrounding the stem. Trim away and discard roots and tough stems from cilantro. Place tomatillos and cilantro in a blender along with lettuce, serrano peppers, and garlic clove. Slice the avocado open vertically, and twist the halves apart. Carefully whack a knife into the pit, twist to loosen, and remove the pit. Gently run a spoon between the flesh and the skin of the avocado until the flesh comes out in one piece. Repeat with the other half. Into the blender, add avocado halves, juice from the lime, and shallot.
• Blend to a chunky purée, 30 seconds, adding ½ teaspoon salt halfway through with the motor running. Taste and add remaining salt (or more) as needed. Makes about 2 cups Salsa Verde. (Store in airtight container for up to two days in the refrigerator.)

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!