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Verde Palabra Recipe

Verde Palabra Recipe

Ingredients

  • 1 1/2 Ounce Casamigos Blanco
  • 3/4 Ounces Green Chartreuse
  • 3/4 Ounces Jalapeno Syrup
  • 3/4 Ounces Pineapple juice
  • 3/4 Ounces Lime juice
  • Pinch of cilantro

Directions

Combine all ingredients in a cocktail shaker filled partway with ice. Shake until cold, then strain into a tall glass. Garnish with a sprig of cilantro.


Ingredients

Step 1

Trim 1" from bottom of broccoli stems, then peel. Remove stalks from crowns set crowns aside for another use. Cut stalks in half lengthwise and set aside.

Step 2

Finely grind fennel seeds in spice mill or with mortar and pestle. Transfer to a small bowl and mix in sugar.

Step 3

Season pork chops all over with salt, then rub with fennel mixture. Let sit at room temperature 30 minutes, or, if you have the time, chill overnight.

Step 4

Pour 2 Tbsp. oil in a large cast-iron skillet over medium-high. Cook pork chops, without moving around but pressing down with tongs to ensure meat is in direct contact with pan, until golden brown underneath, about 2 minutes. Turn pork chops over and cook until other side is golden brown, about 2 minutes. Continue to cook, turning about every minute or so, until chops are deep golden brown on both sides and an instant-read thermometer inserted into the thickest part registers 135°, 6–8 minutes. Transfer pork chops to a cutting board and let rest 10 minutes before serving. Reserve skillet.

Step 5

There should still be some oil in reserved skillet if not, add 1 Tbsp. oil and place skillet over medium-high. Add broccoli stems and cook until lightly charred, about 2 minutes per side. Transfer to a cutting board and let cool 3 minutes, then coarsely chop (about ½" pieces).

Step 6

Transfer broccoli pieces to a medium bowl and add garlic, olives, parsley, vinegar, lemon zest, and remaining ¼ cup oil. Toss well to combine and season broccoli salsa verde with salt and pepper.

Step 7

To serve, carve pork chop meat away from bones, then slice meat against the grain ½" thick. Divide slices among plates and spoon some broccoli salsa verde on top.


Striped Bass With Radish Salsa Verde

Enjoy big, bold, homemade flavor for just 450 calories per serving.

small clove garlic, pressed

anchovy paste (or 3 anchovy fillets, finely chopped)

small red onion, finely chopped

plus 1 tbsp. olive oil, divided

bunch radishes, diced, leaves separated and finely chopped

flat-leaf parsley leaves, finely chopped

tarragon leaves, finely chopped

  1. In medium bowl, whisk together garlic, anchovy paste, onion, and vinegar and let sit 5 min.
  2. Stir in 1/2 cup oil, then radishes, radish greens, parsley, and tarragon.
  3. Heat remaining tbsp. oil in medium skillet on medium. Pat fish dry and season with 1/2 tsp. each salt and pepper. Cook, skin side down, until skin is crisp and golden brown, about 6 min. Flip and cook until fish is just opaque throughout, 2 to 4 min. more. Serve topped with radish salsa verde.

Nutrition per serving: 450 cal, 33 g pro, 3 g carb, 1 g fiber, 0.5 g sugars (0g added sugars), 33.5 g fat (5 g sat fat), 141 mg chol, 640 mg sodium


Salsa Verde Recipes

Hosting a dinner party or a get together? Get the party started and transform any meal into an event with our salsa verde recipes. Whether you need recipes for a creamy salsa verde dipping sauce, or entrées with salsa verde like our Salsa Verde Chicken Sopes or Easy Verde Salsa & Chicken Enchiladas, you'll find the perfect salsa verde recipe to serve and entertain your guests in our curated collection of crowd-pleasing dishes. Looking for more inspiration? Take a look at our fruit salsa recipes.

Hosting a dinner party or a get together? Get the party started and transform any meal into an event with our salsa verde recipes. Whether you need recipes for a creamy salsa verde dipping sauce, or entrées with salsa verde like our Salsa Verde Chicken Sopes or Easy Verde Salsa & Chicken Enchiladas, you'll find the perfect salsa verde recipe to serve and entertain your guests in our curated collection of crowd-pleasing dishes. Looking for more inspiration? Take a look at our fruit salsa recipes.


Batch cooking: Salsa verde recipe and 7 ways to use it for a week of dinners

When we talk about batch cooking, it’s easy to limit your thinking to the “protein.” That, of course, can mean actual meat — a roast chicken, brisket, pork butt — or any other hearty starring ingredient, such as a tray of roasted vegetables or, as Food editor Joe Yonan showed us as part of our big-batch series in 2020, a pot of beans. My contribution to the bunch was a no-knead olive oil dough great for focaccia, pizza and even cinnamon rolls, but I also appreciated deputy editor Ann Maloney’s contribution: a pantry-friendly tomato sauce.

In my opinion, sometimes the best part of a meal is the sauce (see: Simple Butter Chicken, Spicy Red Shakshuka), so I wanted to revisit Ann’s concept with a different recipe. Turns out we had a winner all set and ready to go in our archives: Cooked Green Salsa (Salsa Verde Cocida).

This recipe from “Truly Mexican” by Roberto Santibañez (his “Tacos, Tortas, and Tamales” is another gem worth checking out) is featured as one of the selections in our Essential Cookbooks newsletter. And with good reason. It’s a gotta-go-back-for-more combination of tart, spicy and bright flavors and requires nothing more than a pot and blender to make. Easy, flavorful, colorful — you’d be hard-pressed to beat that combination.

Salsa verde is just the kind of sauce around which you can center an entire dinner, from simple to sophisticated. Tell me you haven’t ever made dinner of chips and salsa! You’ll be off to a good start with this recipe. Want something a bit more involved? Combine the chips and salsa with some good cheese for a platter of satisfying chilaquiles, which you’ll find below, along with a few other expected and unexpected options.

The salsa recipe makes about 4 cups, which can be spread over a few nights depending on which of the dishes you choose to make with it. They’re a mix of recipes that call for premade salsa verde and those that have you make it as part of the steps. It’s an easy swap to use this one instead. If you want to make twice the amount of salsa, either go for a really big pot or cook it in two batches, as 4 pounds of tomatillos can be a lot to cram in at once.

The salsa will keep in the refrigerator for up to a week, no problem, meaning you have plenty of time to put it to good use. Check out ideas below the recipe.

(Justin Tsucalas for the Washington Post/Food styling by Nichole Bryant for the Washington Post)

Cooked Green Salsa (Salsa Verde Cocida)

4 to 8 servings (makes 4 cups)

Santibañez says this salsa “has a mouth-puckering tang and spicy zip,” and he’s not lying. It’s the tomatillos that give it that tang and its verde. You’ll notice they’re a bit sticky once their husks come off. Rinse away the (slightly acrid) tackiness by placing them in a bowl of water (you may need to change it a couple of times) and rubbing them with your fingers until they’re smooth.

Note: The salsa can be refrigerated for up to a week and frozen for 1 month.

INGREDIENTS
  • 2 pounds tomatillos (20 to 24), husked and rinsed
  • 2 fresh jalapeño chile peppers, stemmed
  • 3 small garlic cloves, peeled
  • 1 teaspoon fine sea salt or 2 teaspoons kosher salt, plus more to taste
  • 1 teaspoon ground cumin
  • 1/2 cup chopped fresh cilantro
  • 1 tablespoon mild olive oil or vegetable oil
STEPS

1. Put the tomatillos and jalapeños in a 4- to 5-quart heavy pot with enough water to cover and bring the water to a simmer. Lower the heat and simmer gently, turning the tomatillos and jalapeños occasionally, until the tomatillos have turned a khaki-green color and are tender, but still intact, about 15 minutes. If necessary, let the tomatillos stand in the pan off the heat for up to 15 minutes more to finish cooking through.

2. Gently drain the tomatillos and jalapeños in a colander, being careful to keep the tomatillos intact. Put the tomatillos, jalapeños, garlic, salt and cumin in the jar of a blender and pulse just until the tomatillos are coarsely chopped. Add the cilantro and blend until the sauce is smooth and flecked with cilantro (the tomatillo seeds should still be visible). Be careful when you’re blending hot ingredients: Vent the lid and cover it with a kitchen towel, and hold the top firmly in place with your hand. Work in batches to avoid blending with a full jar.

3. Wipe the pot clean, add the oil and heat it over medium heat until it shimmers. Carefully pour the salsa into the oil (it may splatter) and bring it to a simmer. As it’s simmering, swish a little water around the blender jar and add it to the pot. Simmer gently until slightly thickened, about 10 minutes. Transfer the salsa to a heatproof 4-cup measuring cup and add water (if necessary) until you have 4 cups of salsa. It should still be thick enough to coat the back of a spoon. Season to taste with additional salt.

Adapted from “Truly Mexican” by Roberto Santibañez (Houghton Mifflin Harcourt, 2011).

Tested by Ann Maloney and Becky Krystal.

NUTRITION INFORMATION

Calories: 60 Total Fat: 3 g Saturated Fat: 0 g Cholesterol: 0 mg Sodium: 297 mg Carbohydrates: 7 g Dietary Fiber: 2 g Sugar: 5 g Protein: 1 g

Suggested recipes:

(Justin Tsucalas for the Washington Post/Food styling by Nichole Bryant for the Washington Post)

Chilaquiles

This is the companion recipe from Santibañez. You’ll need 2 cups of the salsa to coat 8 to 9 ounces of good store-bought tortilla chips. It serves 2 people. Very similar is Green Chilaquiles, which serves 4. You can swap in 2 1/2 cups of Santibañez’s salsa for the one in the recipe. If you have the time and inclination, I highly recommend following the instructions for baking your own chips using store-bought tortillas.

(Tom McCorkle for The Washington Post/Food styling by Lisa Cherkasky for The Washington Post)

Cheesy Chicken Enchiladas

My original recipe calls for packaged red sauce, but I tested a one-to-one substitute of the salsa verde, and it was phenomenal. (You can skip doctoring the sauce with hot sauce and lime, as the green sauce is already packed with zippy flavor.) You’ll need 3 cups of salsa to make the enchiladas.

(Tom McCorkle for The Washington Post/Food styling by Lisa Cherkasky for The Washington Post)

Mexican-Style Shrimp Casserole

If rolling individual enchiladas is not your thing, check out this family-friendly recipe. It requires 1 1/2 cups of salsa. Feel free to change out the protein, vegetables and cheese as your supplies dictate.

(Laura Chase de Formigny for The Washington Post/food styling by Diana Jeffra for The Washington Post)

Asparagus and Chickpea Enchiladas

For a meatless enchilada option, this recipe will make the most of that seasonal asparagus you may be seeing at the market. This dish uses 4 cups of salsa, which you can substitute for the version called for in the recipe.

(Scott Suchman For The Washington Post)

Tacos With Grilled Plantains

Salsa verde can perk up just about any taco you want. It’s especially appealing in this weeknight-friendly, vegan supper. Subtly sweet, starchy plantains pair beautifully with the tart, spicy salsa. Reserve 1 cup of salsa for the tacos. See also: Shrimp and Green Salsa Tacos.

(Goran Kosanovic For The Washington Post)

Corn Cakes With Black Bean Spread

Since it only uses 1/4 cup of salsa, this is a great option if you’ve made other dishes that have used a lot of the batch and you just have a little left. The base is a pan-fried masa cake that is a cross between South American arepas and Mexican sopes. The toppings are pretty flexible, too.

Asparagus With Romesco Blanco and Fried Eggs

Here’s another option for using up just a little bit of the salsa. You blend 1/4 of it with almonds, oil, bread, vinegar and mint to make a pale romesco sauce, which is typically red, thanks to tomatoes or peppers. Serve with broiled asparagus and crispy-edged eggs.


Watch the video: DATO NATURAL UNA MATA VERDE. PALABRA PODER Y SONIDO, (December 2021).