Marthas Salsa Verde Recipes

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.

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.

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.

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.

GREEN TOMATO SALSA VERDE

Steps:

• Preheat the broiler. Line a baking sheet with foil. Place the green tomatoes on the baking sheet, stem-side down, and place under the broiler about 2 inches from the heat. Broil two to five minutes, until charred. Using tongs, turn the tomatoes over, and grill on the other side for two to five minutes, until blackened. Remove from the heat. When cool enough to handle, core the tomatoes and remove the charred skin. Quarter and place in a blender or a food processor fitted with a steel blade (I prefer the blender).
• Add the remaining ingredients, except the water, to the blender or food processor, and blend to a coarse or a smooth puree (to your taste). Transfer to a bowl, taste and adjust seasonings, and thin out with water if desired. Allow to stand for 30 minutes or longer before serving to allow the flavors to develop. You may wish to thin out after it stands.

PORCHETTA SANDWICH

Steps:

• Make the salsa verde: In a medium bowl, mix together shallot, parsley, chives, vinegar, oregano, and salt; whisk in olive oil until emulsified. Stir in mustard and lemon juice; set aside.
• Make the sandwich: Cover split sides of rolls with salsa verde. Place 3 porchetta slices and some of the crackling on one half of each of the rolls; top with arugula and sandwich together with remaining roll half; serve.

POACHED CHICKEN BREAST WITH SALSA VERDE

Steps:

• Place stock, parsley, thyme, garlic, bay leaf, peppercorns, 2 teaspoons salt, the carrots, and chicken in a pot. Add enough cold water to cover by about 1/2 inch.
• Clip a candy thermometer to side of pot. Heat over medium-high heat until temperature of the stock reaches 170 degrees (liquid should be moving beneath the surface but no bubbles should appear). Cook, adjusting heat to keep the liquid between 170 degrees and 180 degrees and the surface still, until an instant-read thermometer inserted into thickest part of chicken breast registers 165 degrees, 18 to 24 minutes.
• Using a slotted spoon, remove chicken from liquid. Let stand until cool enough to handle. Remove skin, and cut breast along bone to remove meat in one piece. (Chicken can be covered partially with broth and then topped with parchment paper and refrigerated overnight.)
• Slice chicken crosswise. Divide chicken and carrots among 4 plates. Spoon 1 tablespoon poaching liquid and 2 tablespoons salsa over each chicken breast, and season with salt if desired.

GREENS AND CHAYOTE ENCHILADAS WITH SALSA VERDE

Steps:

• Strip chard leaves from stems and wash in 2 changes of water. Rinse stems and cut in small dice if wide, or, if thin, slice crosswise 1/4 inch thick. Set aside stems with chayote in one bowl and leaves in another.
• Make the salsa verde: Combine tomatillos, jalapeños and onion in a medium saucepan; cover with water and bring to a boil. Reduce heat and simmer 10 minutes, until tomatillos have gone from pale green to olive and have softened. Using a slotted spoon, transfer tomatillos, onion and one of the jalapeños to a blender. Do not drain water from pot. Let vegetables cool in blender while you blanch greens and chayote.
• Add more water to the pot so it is about 2/3 full. Return to a boil, salt generously, and add leaves. Blanch until tender, 1 to 2 minutes. Transfer leaves to a bowl of cold water to quickly shock, then drain and dry. Chop coarsely and set aside.
• Return water to a simmer and add chayote and chard stems. Simmer 5 minutes, or until just tender. Drain through a colander and again on paper towels.
• Add whole garlic cloves and cilantro sprigs to ingredients in blender and blend until smooth. Taste for heat and add remaining jalapeño if desired.
• Heat 1 tablespoon canola oil in a large, heavy saucepan over medium-high heat. When hot, add tomatillo purée and partly cover to protect from splattering. Cook, stirring often, until it thickens and begins to stick to the pan, about 5 minutes.
• Stir in stock, add salt to taste, and bring to a simmer. Cook uncovered for 20 minutes, stirring often, until sauce is thick and coats the front and back of a spoon. Taste and adjust seasoning.
• Heat olive oil in medium skillet over medium heat and add minced garlic. When fragrant, after about 30 seconds, stir in oregano, blanched leaves, stems and chayote. Cook, stirring for about 3 minutes, until tender, fragrant and coated with oil. Season with salt and pepper. Stir in 1 cup salsa verde and set aside.
• Prepare the tortillas: Heat 1/3 cup canola oil in a medium skillet over medium heat, until oil bubbles around the edges of a tortilla when you dip it into the pan. Place a platter covered with paper towels next to pan. Using tongs, slide tortillas, one at a time, into hot oil. As soon as tortilla begins to puff, about 10 to 15 seconds, flip over and leave another 10 to 15 seconds. Immediately remove from pan and drain on paper towels. Cover with foil to keep warm.
• One by one, quickly dip tortillas into the remaining warm salsa verde, lay on serving platter, and top with about 1/4 cup filling. Roll up tortilla and place seam side down on platter. When all tortillas have been filled, pour remaining salsa verde on top, sprinkle with cilantro and queso fresco and serve.

GRAPEFRUIT AND VINEGAR-ROASTED BEETS WITH SALSA VERDE

Steps:

• Preheat oven to 400 degrees. In an 8-inch square baking dish, toss beets with 2 tablespoons each vinegar and water. Drizzle with oil; season with salt and pepper. Cover with foil; roast until tender and caramelized, about 50 minutes.
• Meanwhile, mix parsley, mint, capers, 1 1/2 teaspoons vinegar, 1/2 cup oil, and 1/4 teaspoon salt. Place grapefruit slices with beets on a platter; drizzle with salsa verde. Season with salt and pepper; serve room temperature.

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.

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.

SALSA VERDE

Steps:

• With a mortar and pestle, mash anchovies, garlic, and capers to a paste with 2 tablespoons of the olive oil. Stir in lemon juice and remaining olive oil. At this point, salsa can be refrigerated for up to 5 days.
• When ready to serve, stir in chopped herbs and season with salt and pepper. Use within 2 hours.

PAN-SEARED STEAK WITH SALSA VERDE

Steps:

• For the salsa verde: In a small bowl, mix together parsley, capers, shallot, vinegar, mustard, and 1 tablespoon water; season with salt and pepper.
• For the steak: In a small skillet, heat 2 teaspoons of the oil over medium-high. Season steak generously with salt and pepper. Cook, turning once, until well browned, 2 to 3 minutes per side for medium-rare. Remove steak from pan; let rest 5 minutes. Serve with sauce.
• For the green beans: Meanwhile, in a small saucepan, bring 1 inch salted water to boil over high heat. Add green beans; cover. Cook until crisp-tender, about 5 minutes. Drain beans, place on a plate, and drizzle with remaining teaspoon oil. Season with salt and pepper.

FISH TACOS WITH SALSA VERDE AND RADISH SALAD

Steps:

• Heat broiler, with rack set 4 inches from heat. In a blender, combine cilantro, 2 tablespoons lime juice, 2 tablespoons oil, and 2 tablespoons water; season with salt and pepper. Blend until pureed. Set salsa aside.
• In a small bowl, mix together remaining 2 tablespoons lime juice, remaining tablespoon oil, radishes, scallions, and jalapeno; season with salt and pepper. Set radish salad aside.
• Place tilapia on a rimmed baking sheet; season with coriander, salt, and pepper. Broil until opaque throughout, 4 to 5 minutes; break up into chunks.
• Meanwhile, using tongs, hold tortillas over a gas flame until lightly toasted, about 30 seconds per side (or wrap stacked tortillas in damp paper towels, and microwave on high until warm and soft, about 1 minute). To assemble, fill tortillas with fish and radish salad; top with salsa verde and fold.

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.