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    Home » Recipes » Sauces

    January 28, 2020

    Salsa Verde

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    This salsa verde sauce recipe is great for grilled meat, seafood, chicken, rice, pasta and vegetables. It packs a tremendous amount of flavor!

    Grilled Coriander Steak with salsa verde rice

    Salsa Verde Cooking Tips:

    Set out all your ingredients before starting. The salsa verde is easy to make.

    Can you make ahead?

    Fridge: Place in an airtight container in the fridge for 7 days max.

    Grilled Coriander Steak with Salsa Verde

    latest Recipe Video:

    Substitution Options:

    Not a fan of spicy, remove the white pith and seeds from the serrano or omit all together.

    what to serve with Salsa Verde?

    • Lox Benedict
    • Tequila Lime Chicken Bowl
    • Tequila Lime Salmon with Mango Salsa
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    Meal Ideas:

    • Grilled Bourbon Pecan Butter Cake
    • Chipotle Chicken Tostadas
    • Pickled Red Onions

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    Tag me @kennethtemple_ and use #LezEat on Instagram to share your remakes with me, and don't forget to leave a star rating and comment below. 

    Recipe:

    📖 Recipe

    Grilled Coriander Steak with salsa verde rice

    Salsa Verde

    Kenneth Temple
    This is a great sauce to add on grilled meat and roasted vegetables.
    No ratings yet
    Print Recipe Pin Recipe
    Total Time 5 minutes mins
    Calories

    Ingredients
      

    • ¼ cup white vinegar
    • 1 serrano stem removed
    • 6 cloves garlic charred
    • 4 dried bay leaves crumbled
    • 1 tablespoon dry oregano
    • Zest of 1 lemon
    • Juice of 1 lemon
    • 1 cup oil
    • ½ cup parsley chopped
    • ½ cup cilantro chopped
    • To taste kosher salt and black pepper

    Instructions
     

    • In a blender combine vinegar, jalapenos, garlic, bay leaves, oregano, zest and lemon juice blend on high for 1 minute. Cut blender on low and slowly pour in oil. Pour in a bowl and stir in herbs season with salt and pepper. Keep sauce in an airtight container in the refrigerator for 1 week.
    Cooked this recipe?Let me know how it was!
    « Bananas Foster Sauce
    Salsa Verde Rice »

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    Chef KENNETH Temple

    Let's Eat! I'm Kenneth!

    I am a "Food Networks Chopped Champion" from New Orleans, Louisiana, and I love cooking the best Southern Creole classics from scratch.

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