salsa verde


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salsa ver·de

 (vâr′dā, -dē)
n.
A green sauce made with tomatillos, green chili peppers, and cilantro, ranging in flavor from mild to spicy and used as a condiment in Latin-American cuisine.

[American Spanish, from Spanish, green sauce : salsa, sauce; see salsa + verde, green (from Latin viridis).]
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Gary has created two of his favourite summer dishes this week, the first being grilled Goosnargh chicken breast, salsa verde with summer vegetables and Jersey Royals.
For the salsa verde - 50g/2oz white breadcrumbs; 1 1/2 tbsp of red wine vinegar; basil, small bunch; flat-leafed parsley, small bunch; 3 garlic cloves, chopped; 1/2 tsp salt and freshly ground black pepper; 120ml/4fl oz olive oil; 6 anchovy fillets, roughly chopped; 1tbsp salted capers, rinsed; 2 eggs Method: Put salmon and cod in a large deep container.
There was a choice of two mains, Crispy Chicken Supreme with braised leeks and Prosecco cream or Chargrilled Seabass Fillet with salsa verde. Both were served with fries.
Chop up tomatoes, toss with salt, top with creamy burrata and slather with a broad bean-flecked salsa verde to make this simple yet super-tasty salad Recipe of the day brought to you in association with BBC Good Food Magazine.
1: GRIDDLED BRITISH ASPARAGUS AND SHALLOTS WITH SALSA VERDE AND BURRATA Ingredients Serves 4 and 1 small jar 1/2 garlic clove 2tbsp red wine vinegar 4 anchovies (in oil, not salt) 30g flat leaf parsley, just the leaves 30g basil, just the leaves Zest of 1 lemon 2tbsp capers 150ml olive oil Salt and freshly ground black pepper 2 echalions 500g British asparagus 1 burrata Directions Place the garlic, red wine vinegar, anchovies, parsley, basil, lemon zest, capers and olive oil into a hand-held blender and blitz until combined but still coarse.
The menu includes: Butterbeans on toast with chorizo, sundried tomatoes, paprika, creme fraiche halloumi; honey and mint halloumi rosti with smashed avocado, salsa verde, scrambled eggs; Chilli Benedict with spice-rubbed halloumi, shredded ham hock, toasted muffin, poached egg, pickled chillies, paprika hollandaise; Halloumi duck egg frittata with red peppers, cherry tomatoes, chilli jam cucumber dressing; House waffle with halloumi, spinach, streaky bacon, red onion, maple syrup.
3 To make the salsa verde, add all the ingredients to a blender and blitz until smooth.
Meanwhile, make the Scallion Salsa Verde. Place the parsley, scallions, thyme, anchovies, capers, 1/2 cup olive oil, lemon juice and zest, and red pepper flakes into the bowl of a food processor.
Among the options that were presented during the food tasting session were a prawn and avocado with grapefruit guacamole, fondant potato, fried crispy garlic flakes, Norwegian smoked salmon tian with salsa verde and grilled Australian tenderloin of beef.
For seafood lovers, a notable dish is the mackerel with salsa verde. If you've never experienced this fish without any of that gamey, seaside smell or aftertaste, you're in for a surprise.
The recipes range from Poached Cod in Tomato-Garlic Broth; Tuscan Soup with Bread, Beans and Greens; Mushroom Pork Omelet; Miso-Ginger Chicken Salad; and Vietnamese Meatball Lettuce Wraps; to Toasted Pearl Couscous; Lemon Grass-Coconut Tofu; Potato Salad and Smoked Trout; Seared Strip Steak with Almond-Rosemary Salsa Verde; and Buckwheat Apple Pancakes.