Homemade salsa verde is so fresh tasting and super easy to make. It's the perfect match for chips, tacos, nachos or anything that you would enjoy with salsa!
Salsa verde chicken stromboli is super easy to make with only 6 ingredients. It's perfect for an easy appetizer or meal.
Last night I used the rest of the COSTCO pack of canned chicken that Paul bought before I moved back from California to make our lunches for today. I'm not knocking on canned chicken breast too much,
Arugula Salsa Verde: for when you're living the grilling life of meats and veggies and need to punch them up with something bright, fresh, and summery.
Green Chili Chicken is a super easy weeknight dinner made in a slow cooker or an Instant Pot. It’s made with boneless skinless chicken, a jar of salsa verde, fresh onions and peppers, and some pantry staples, such as canned cannellini beans and frozen corn.
Spice up almost anything with color and a punch of flavor! Whip up a batch of salsa verde and experience enhanced pork, poultry, and fish.
How to make Steak and Eggs with Salsa Verde. Ingredients: 4 servings. 1lb. skirt steak Kosher salt Freshly ground black pepper Small bunch of parsley 1 garlic clove 1 lemon 1 Tbsp. capers ½ tsp. crushed red pepper flakes ½ tsp. sugar ½ cup extra-virgin olive oil, plus more for pan 4 large eggs Metho
How to make Tuna Steak with Salsa Verde. INGREDIENTS: Serves 2 2 fresh tuna steaks5 tbsp olive oilSaltPepper2 handfuls of new potatoes, cooked For the Salsa Verde: 4 anchovy fillets1 tbsp chopped capers1 chopped garlic clove1⁄2 lemon, zest and juice only90ml olive oil2 tbsp chopped parsley1 tbsp cho
This roasted salsa verde guacamole is full of amazing flavor and texture, the perfect snack for your next game day party!
Fire Roasted Tomato Salsa, Salsa Verde Fire Roasted Tomato Salsa, Salsa Verde are two of our favorites ways to make salsa. Fire-roasted tomato salsa and
We seems to have been eating a lot of wintery, stodgy fare this January – but the sight of some welcome sun and snowdrops popping up has inspired a hint of spring in my cooking. What better w…
This roasted hatch chile salsa verde recipe needs to be doubled if you enjoy salsa as much as we do. This smoky, fiery salsa will go on just about everything.
A Mexican salsa made with fresh tomatillos, onion, garlic, jalapeno, cilantro, and lime juice.
Whenever I need to escape my backyard, I make this sauce. It instantly evokes Italy, especially when spooned over Tuscan Grilled Skirt Steak (try it over this Creamy Polenta!). The sauce is made up of herbs, capers, garlic, shallots and anchovy. Don’t be put off by the anchovy—it adds depth of flavor, but you won’t taste it. The sauce is also fabulous over fish, chicken, eggs, pasta and grain bowls (and I’ve been known to eat it straight with a spoon!). *This recipe is adapted from my book, The Food Processor Family Cookbook (Sonoma Press, 2016).
These Mexican inspired Quinoa Stuffed Peppers are exceptionally tasty and perfect for a meatless Monday or meal prep. Red bell peppers are stuffed with quinoa cooked with delicious fresh salsa verde sauce, topped with grated cheese and baked in the oven.
Hake, prepared according to a typical Basque recipe. In less than half an hour you can prepare this dish and have it on your table to enjoy a delicious fish meal.
This Green Chile Chicken Stew is a family favorite that combines diced green chiles, salsa verde, celery, carrots, potatoes, and chicken for a hearty stew! Use a whole fryer or leftover deli rotisserie chicken for an out-of-this-world stew that is sure to be a new personal favorite for you too!
My good friend Jess came up with a dead simple but utterly crave-able version of chilaquiles using tomatillo salsa and tortilla chips. Chicken breasts are poached in store-bought salsa verde (also labeled tomatillo salsa), then are shredded and added back into the salsa mixture, along with sautéed onion and garlic. Just before serving, tortilla chips are folded in, creating a delicious textural tango—it’s warm and spicy yet bright and crunchy. The chilaquiles get topped with all the fixings (I go big with cilantro, scallions, avocado slices, cheese and sour cream). This version is more stew-like than traditional chilaquiles, making it a satisfying meal any time of day. Don’t season the chicken or onion with salt, as there’s plenty of salt in the salsa (I also prefer to use low-salt or salt-free tortilla chips). To take the chilaquiles over the top, add a fried egg on top!
Are the possibilities for sauces forever expanding as the universe? Salsa verde is just one of the sauces that will always show something new, the more we look.
Yes, you CAN make enchiladas on a weeknight! This salsa verde chicken enchilada recipe is easy, packed with flavor, healthy and gluten free. With melted cheese and all the fixings, it’s a meal that’s ALWAYS a crowd pleaser. Feel free to use leftover cooked chicken in place of the rotisserie chicken. For the sauce, you can use any brand of jarred green salsa (also called tomatillo salsa) that you like (if you’re feeding kids go for a mild version). Buy more tortillas than you’ll need, just in case some break when you’re rolling the enchiladas. I like to serve these enchiladas with these Instant Pot pinto beans!