Best Ryan Hardys Salsa Verde Recipes
SALSA VERDE (GUY FIERI)
This is excellent! I just saw Guy make this, very quick and very fresh! He serves it with his Brick Chicken. Don't leave out the anchovy paste, it really adds to the dish. Guy just used 1 piece of a roasted red pepper from the har, he did not chop it up before adding it to the food processor. From Food Network.
Provided by Scoutie
Categories Low Protein
Time 5m
Yield 1 cup
Number Of Ingredients 11
Steps:
- In a food processor, puree all ingredients but oil and salt until smooth.
- With machine running, slowly add oil until well combined.
- Season with salt, to taste.
Nutrition Facts : Calories 701.5, Fat 73.3, SaturatedFat 10.2, Cholesterol 6.8, Sodium 357.2, Carbohydrate 10.9, Fiber 2.9, Sugar 2.4, Protein 4.8
SALSA VERDE
Provided by Michael Symon : Food Network
Categories condiment
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a mixing bowl, stir together the garlic, jalapeno, shallot, lemon zest and juice, olive oil, parsley, celery leaves and capers and taste for seasoning. Season with salt as needed.
QUICK SALSA VERDE
Freshly prepared salsa verde is an addictive chip dip.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 4 cups
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil; add salt. Cook tomatillos until pale, about 5 minutes. Drain; cut each into 4 wedges. Puree tomatillos, garlic, cilantro, jalapeno, and onion in a food processor.
- Transfer tomatillo mixture to a medium stockpot. Bring to a simmer over low heat; cook until thickened, about 15 minutes. Season with salt and pepper.
ROSE GRAY AND RUTH ROGERS'S SALSA VERDE
This recipe has been adapted from "The Cafe Cook Book" by Rose Gray and Ruth Rogers (Broadway Books, New York; Copyright 1998). Reprinted by permission of Broadway Books, New York.
Provided by Martha Stewart
Categories Seafood Recipes
Yield Makes about 1 1/2 cups
Number Of Ingredients 9
Steps:
- Place herbs on cutting board. Using a mezzaluna or large chef's knife, roughly chop herbs. Place in large bowl. Roughly chop capers and anchovies together, and add to bowl with herbs. Add mustard and vinegar. Drizzle in olive oil. Season with pepper. Mix to combine. Serve with salt-baked salmon.
RYAN HARDY'S SALSA VERDE
Serve with chef Ryan Hardy's Fried Squash Blossoms.
Provided by Martha Stewart
Categories Seafood Recipes
Yield Makes enough for 4 servings
Number Of Ingredients 8
Steps:
- Place anchovy, mint, parsley, basil, mustard, red-pepper flakes, and olive oil in the bowl of a food processor; season with salt and pepper and process until smooth. Serve at room temperature.
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