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Entries tagged with 'salsa verde'

Mint Mojo (Puerto Rican-style Garlic Sauce with Mint)

Serious Eats J. Kenji López-Alt Post a comment

An herbal sauce made with mint and parsley, flavored with garlic and citrus juice. More

Basic Salsa Verde (Mexican Tomatillo Salsa)

Serious Eats J. Kenji López-Alt Post a comment

A basic salsa verde made with simmered tomatillos and cilantro. Perfect for tacos, sopes, and all manner of Mexican snacks and dishes. More

Italian Salsa Verde

Serious Eats Joshua Bousel 1 comment

Italian salsa verde is kind of like chimichurri taken to the next level—it's base of parsley, oil, and garlic is familiar, but a hefty dose of capers injects a sharp briney bite. More

Sunday Supper: Fennel-Rubbed Pork Shoulder With Salsa Verde

Sunday Supper Jennifer Olvera 1 comment

Pork shoulder rubbed with fennel, roasted and then grilled is tender and crisp-skinned at once. More

Fennel-Rubbed Pork Shoulder With Salsa Verde

Serious Eats Jennifer Olvera 7 comments

Pork shoulder rubbed with fennel, roasted and then grilled is tender and crisp-skinned at once. It's paired with a sweet-tart and savory salsa verde. More

Sauced: Hot Salsa Verde

Joshua Bousel 7 comments

Fresh, tangy, and spicy, this salsa verde was just what was called for to fulfill a longing after a week of excellent Mexican eats in Austin. More

Hot Salsa Verde

Serious Eats Joshua Bousel 3 comments

Fresh, tangy, and spicy, this salsa verde was just what was called for to fulfill a longing after a week of excellent Mexican eats in Austin. More

Dinner Tonight: Seared Scallops with Salsa Verde

Blake Royer 2 comments

Salsa verde is a good, quick sauce to have in the repertoire. Not to be confused with anything out of Mexico, salsa verde is from Italy. The piquant, herb-based sauce usually features parsley, capers, and and olive oil. It's easy to prepare from pantry ingredients and reliably good with roasted vegetables and grilled meats; even robust flavors can stand up to this flavorful sauce. But until now, I've never had it with seafood. More

Seared Scallops with Salsa Verde

Serious Eats Blake Royer 5 comments

[Photograph: Blake Royer] Adapted from The Art of Simple Food.... More

Dinner Tonight: Baked Chicken with Roasted Tomatillo Cream Sauce

Serious Eats Blake Royer 6 comments

Tomatillo salsa is also an excellent base for starting a dish with those smokey, spicy flavors, like this one from Rick Bayless's Salsas that Cook. If you have the salsa made already, it's almost no work: stir together with cream, pour it over chicken, and bake until the chicken is just cooked through. Making the salsa takes all of ten minutes, though—so either way, it's quick, simple, and satisfying cooking. More

Cook the Book: Bite-Your-Tongue Tacos

Serious Eats Caroline Russock 3 comments

These Bite-Your-Tongue Tacos from Joshua and Jessica Applestone's The Butcher's Guide to Well-Raised Meats were my first foray into the world of tongue cookery, and I have to say upfront that there was a teeny-tiny amount of apprehension. But knowing full well the joy that comes with a plate of lengua tacos, I sucked it up. More

Warm Artichoke Heart Salad with White Beans, Arugula, and Salsa Verde

Serious Eats Caroline Russock 1 comment

[Photograph: Caroline Russock] As far as Michelin-starred Brooklyn restaurants go (not that there are very many of them) Dressler has to be the most unassuming. Tucked away in the south side of Williamsburg, Dressler puts out consistently elegant new American... More

Cook the Book: Sonoran Hot Dogs

Serious Eats Caroline Russock 7 comments

Living in San Diego I had my first encounter with the Sonoran hot dog. Every weekend a vendor would set up his cart across the street from our go-to bar an hour or two before last call. From midnight until well after 2 a.m. he'd grill up bacon-wrapped dogs and finish them with pickled jalapeños and your choice of red or green salsa. Moving to New York has left a hole in my heart when it comes to this specific breed of dogs. To satisfy my craving I tried Robb Walsh's version from The Tex-Mex Grill and Backyard Barbacoa Cookbook. More

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