A mash of anchovies, garlic, capers and green herbs thinned with olive oil, this could be pesto's rowdy cousin, coarse, big-flavored and untamed by the mellowing of cheese or nuts.

A Fresh Meat-Topper Grilled meat and salsa verde have their initials carved in a tree somewhere, close to wherever they went to high school. Rich, charred meat like flank steak or chicken thighs ...

For salsa verde, add 1 more teaspoon of salt and 4 cups diced tomatillos, green tomatoes, or a combination of the two to the Pico de Gallo Salsa Starter. Yield: 1/2 gallon. Heat index: Mild.

Salsa Verde, or tomatillo sauce, is a tangy, slightly spicy green delight. It’s the secret weapon to elevate tacos, burritos, grilled meats, or even a simple bowl of tortilla chips.

Instead of giving you the salsa verde recipe alone, I prepared it with salmon. I had it on hand and I wanted to share one of the many uses of this salsa verde recipe. This dish is ready in 15 minutes.

Cooked Green Salsa (Salsa Verde Cocida) 4 to 8 servings (makes 4 cups) Santibañez says this salsa “has a mouth-puckering tang and spicy zip,” and he’s not lying.

Most all salsa verdes are five ingredients or less—garlic, herbs, oil, vinegar, and sometimes some form of heat like chiles or chile flakes—and work well as a marinade or finishing sauce for ...

2 Place the rest of the sliced spring onions into a blender or food processor, along with the cilantro, wine, 3/4 teaspoon salt, 1/2 teaspoon pepper, the garlic and serrano and blend until very ...

This fact makes salsa verde a great component of a 5:30 Challenge meal. At its most basic, a salsa verde needs a green herb, a briny ingredient, an acid, garlic and olive oil.