Salsa Verde (Green Sauce) Recipe

Salsa Verde (Green Sauce) Recipe

87 out of 100 based on 25489 user ratings
45 juta s/d 2.5 milyar listing 2018
Salsa Verde (Green Sauce) Recipe Salsa Verde (Green Sauce) Recipe Salsa Verde (Green Sauce) Recipe, Especially good with fish, this uncooked bright green Italian sauce goes with almost any savory food. Prep : 20 minutes 1 large garlic clove, minced 1/4 teaspoon salt 2 cups tightly packed fresh flat-leaf parsley leaves 8 anchovy fillets, drained and finely chopped (optional) 3 tablespoons capers, drained 1 teaspoon Dijon mustard 1/8 teaspoon ground black pepper 1/2 cup olive oil 3 tablespoons fresh lemon juice (1 lemon) With side of chef ’s knife, mash garlic and salt to a smooth paste. In blender or in food processor with knife blade attached, puree parsley, anchovies if using, capers, mustard, pepper, oil, lemon juice, and garlic mixture, until almost smooth. Serve, or cover and refrigerate up to 4 hours. Makes about 1 cup. Each tablespoon : About 69 calories, 1g protein, 2g carbohydrate, 7g total fat (1g saturated), 0mg cholesterol, 123mg sodium. GARLIC GLOSSARY AMERICAN : This variety is white-skinned and strongly flavored. ITALIAN : A variety with purplish skin; it is slightly milder than white-skinned garlic. MEXICAN : Similar to Italian, it has purplish skin and a slightly milder taste than American garlic. ELEPHANT : Not a true garlic but a member of the leek family, it has a relatively tame garlic flavor. With a bulb the size of a grapefruit, it is sometimes sold by the clove. GARLIC SHOOTS : These green shoots, which resemble chives, are the stems of an immature garlic plant. They have a mild garlic flavor and can be used raw or cooked. GREEN GARLIC : Garlic that is harvested just before it begins to form cloves.
Salsa Verde (Green Sauce) Recipe

Salsa Verde (Green Sauce) Recipe

Especially good with fish, this uncooked bright green Italian sauce goes with almost any savory food. Prep : 20 minutes
  • 1 large garlic clove, minced
  • 1/teaspoon salt
  • 2 cups tightly packed fresh flat-leaf parsley leaves
  • 8 anchovy fillets, drained and finely chopped (optional)
  • 3 tablespoons capers, drained
  • 1 teaspoon Dijon mustard
  • 1/teaspoon ground black pepper
  • 1/2 cup olive oil
  • 3 tablespoons fresh lemon juice (1 lemon)
  1. With side of chef ’s knife, mash garlic and salt to a smooth paste.
  2. In blender or in food processor with knife blade attached, puree parsley, anchovies if using, capers, mustard, pepper, oil, lemon juice, and garlic mixture, until almost smooth. Serve, or cover and refrigerate up to 4 hours. Makes about 1 cup.
Each tablespoon : About 69 calories, 1g protein, 2g carbohydrate, 7g total fat (1g saturated), 0mg cholesterol, 123mg sodium.

GARLIC GLOSSARY

  • AMERICAN : This variety is white-skinned and strongly flavored.
  • ITALIAN : A variety with purplish skin; it is slightly milder than white-skinned garlic.
  • MEXICAN : Similar to Italian, it has purplish skin and a slightly milder taste than American garlic.
  • ELEPHANT : Not a true garlic but a member of the leek family, it has a relatively tame garlic flavor. With a bulb the size of a grapefruit, it is sometimes sold by the clove.
  • GARLIC SHOOTS : These green shoots, which resemble chives, are the stems of an immature garlic plant. They have a mild garlic flavor and can be used raw or cooked.
  • GREEN GARLIC : Garlic that is harvested just before it begins to form cloves.
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Sunday, 24 June 2018

Salsa Verde (Green Sauce) Recipe

Article Categories : Sauces, Salsas & Condiments

Salsa Verde (Green Sauce) Recipe

Salsa Verde (Green Sauce) Recipe

Especially good with fish, this uncooked bright green Italian sauce goes with almost any savory food.

Prep : 20 minutes

  • 1 large garlic clove, minced
  • 1/teaspoon salt
  • 2 cups tightly packed fresh flat-leaf parsley leaves
  • 8 anchovy fillets, drained and finely chopped (optional)
  • 3 tablespoons capers, drained
  • 1 teaspoon Dijon mustard
  • 1/teaspoon ground black pepper
  • 1/2 cup olive oil
  • 3 tablespoons fresh lemon juice (1 lemon)
  1. With side of chef ’s knife, mash garlic and salt to a smooth paste.
  2. In blender or in food processor with knife blade attached, puree parsley, anchovies if using, capers, mustard, pepper, oil, lemon juice, and garlic mixture, until almost smooth. Serve, or cover and refrigerate up to 4 hours. Makes about 1 cup.

Each tablespoon : About 69 calories, 1g protein, 2g carbohydrate, 7g total fat (1g saturated), 0mg cholesterol, 123mg sodium.

GARLIC GLOSSARY

  • AMERICAN : This variety is white-skinned and strongly flavored.
  • ITALIAN : A variety with purplish skin; it is slightly milder than white-skinned garlic.
  • MEXICAN : Similar to Italian, it has purplish skin and a slightly milder taste than American garlic.
  • ELEPHANT : Not a true garlic but a member of the leek family, it has a relatively tame garlic flavor. With a bulb the size of a grapefruit, it is sometimes sold by the clove.
  • GARLIC SHOOTS : These green shoots, which resemble chives, are the stems of an immature garlic plant. They have a mild garlic flavor and can be used raw or cooked.
  • GREEN GARLIC : Garlic that is harvested just before it begins to form cloves.