Salsa Verde: The Flavorful Sauce That Elevates Any Dish!
When it comes to adding a burst of flavor to your favorite dishes, look no further than salsa verde. This vibrant green sauce originated in Mexico and has since become a staple in many cuisines around the world. With its tangy and slightly spicy flavor profile, salsa verde is the perfect addition to anything from tacos to pasta salads.
In this article, we’ll explore 18 delicious recipes that showcase the versatility of salsa verde. From classic Mexican dishes like grilled chicken tacos and enchiladas, to innovative twists like shrimp ceviche and roasted veggie burritos, we’ve got you covered with a wide range of mouth-watering ideas to try at home.
Grilled Chicken Tacos with Salsa Verde
A flavorful and vibrant twist on traditional tacos, this recipe combines juicy grilled chicken with a tangy and herby salsa verde. Perfect for a quick weeknight dinner or a gathering with friends.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 tsp dried oregano
– Salt and pepper to taste
– 8-10 corn tortillas
– Salsa Verde (recipe below)
Salsa Verde:
– 1 cup fresh parsley, chopped
– 1/4 cup fresh cilantro, chopped
– 2 cloves garlic, minced
– 1 jalapeño pepper, seeded and finely chopped
– 2 tbsp olive oil
– 2 tbsp lime juice
– Salt to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together lime juice, garlic, and oregano.
3. Brush the mixture onto both sides of the chicken breasts.
4. Grill chicken for 5-6 minutes per side or until cooked through.
5. Warm tortillas by wrapping them in foil and heating on the grill.
6. Assemble tacos with sliced grilled chicken, Salsa Verde, and any desired toppings.
Cooking Time: 10-12 minutes
Salsa Verde Enchiladas
This recipe brings together the bright flavors of salsa verde and tender chicken to create a mouthwatering enchilada dish that’s sure to please.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cooked and shredded
– 1 cup Salsa Verde (homemade or store-bought)
– 8-10 corn tortillas
– 1/4 cup grated queso fresco or Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– Vegetable oil for brushing tortillas
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, brush both sides of the tortillas with vegetable oil and cook over medium heat until softened.
3. Spoon about 1/4 cup of shredded chicken onto each tortilla, leaving a small border around edges.
4. Roll up the tortillas and place seam-side down in a baking dish. Pour Salsa Verde over the enchiladas.
5. Sprinkle cheese and cilantro on top.
6. Bake for 20-25 minutes or until the cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Shrimp Ceviche with Salsa Verde
Enjoy a refreshing and flavorful appetizer or snack with this shrimp ceviche recipe, paired with a tangy and herby salsa verde. Perfect for warm weather gatherings or everyday indulgence.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 cup freshly squeezed lime juice
– 1/4 cup chopped red onion
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
– Salsa Verde (recipe below)
– Tortilla chips or toasted bread for serving
Salsa Verde:
– 1 cup fresh parsley leaves and stems
– 1/2 cup fresh oregano leaves
– 2 cloves garlic, minced
– 1/4 cup red wine vinegar
– Salt to taste
Instructions:
1. In a large bowl, combine shrimp, lime juice, onion, cilantro, salt, and pepper.
2. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3. Just before serving, stir in Salsa Verde.
4. Serve with tortilla chips or toasted bread.
Cooking Time: 10-15 minutes (plus marinating time)
Pork Carnitas with Salsa Verde
Pork carnitas is a popular Mexican dish that’s perfect for tacos, sandwiches, or just snacking on its own. This recipe adds a tangy twist with a flavorful Salsa Verde.
Ingredients:
– 2 pounds pork shoulder, cut into large chunks
– 1/4 cup lard or vegetable oil
– 1/4 cup orange juice
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 1 cup Salsa Verde (see below for recipe)
– Fresh cilantro leaves for garnish
Instructions:
1. In a large Dutch oven or heavy pot, heat the lard or oil over medium-high heat.
2. Add the pork chunks and cook until browned on all sides, about 5 minutes.
3. Add the orange juice, lime juice, garlic, oregano, salt, and pepper. Stir to combine.
4. Cover the pot and transfer it to the oven. Cook at 300°F (150°C) for 2-1/2 hours, or until the pork is tender and easily shreds with a fork.
5. Remove the pot from the oven and let it cool slightly. Shred the pork with two forks and stir in the Salsa Verde.
6. Serve the carnitas hot, garnished with cilantro leaves and your choice of tortillas, salsa, or other toppings.
Salsa Verde:
– 1 cup tomatillos, husked and rinsed
– 1 jalapeño pepper, seeded and chopped
– 1/4 cup fresh parsley leaves
– 2 cloves garlic, minced
– 2 tablespoons lime juice
– Salt and pepper to taste
Combine all ingredients in a blender or food processor. Blend until smooth, then refrigerate for at least 30 minutes before serving.
Salsa Verde Chilaquiles
Chilaquiles are a staple breakfast or brunch dish in Mexico, and by adding Salsa Verde to the mix, we’re taking this recipe to new heights. This flavorful twist combines crispy fried tortilla chips with tangy green sauce, creamy sour cream, and savory cheese.
Ingredients:
– 6-8 corn tortillas
– 1 cup vegetable oil
– 1/4 cup Salsa Verde (homemade or store-bought)
– 1/2 cup crumbled queso fresco or feta cheese
– 1/4 cup chopped fresh cilantro
– 2 tablespoons unsalted butter, melted
– Salt and pepper to taste
Instructions:
1. Cut tortillas into quarters and fry in hot oil until crispy.
2. Drain chips on paper towels and set aside.
3. In a separate pan, warm Salsa Verde over low heat.
4. Assemble chilaquiles by placing fried tortilla chips in a baking dish, spooning Salsa Verde over the top, and sprinkling with cheese and cilantro.
5. Drizzle melted butter over the dish and serve hot.
Cooking Time: 15-20 minutes
Grilled Fish Tacos with Salsa Verde
Brighten up your taco Tuesday with this flavorful and refreshing recipe that combines the simplicity of grilled fish with the zing of salsa verde. Perfect for a light and satisfying meal.
Ingredients:
– 4 fish fillets (such as cod or tilapia)
– 1/2 cup Salsa Verde (see below for recipe)
– 8 corn tortillas
– 1/4 cup chopped cilantro
– 1 lime, cut into wedges
– Salt and pepper to taste
Salsa Verde:
– 1 cup fresh parsley, leaves only
– 1 cup fresh basil, leaves only
– 2 cloves garlic, minced
– 1 cup olive oil
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. Season fish fillets with salt and pepper.
3. Grill fish for 4-5 minutes per side, or until cooked through.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
5. Assemble tacos by placing grilled fish on tortillas, topping with Salsa Verde, cilantro, and a squeeze of lime juice.
Cooking Time: 15-20 minutes
Salsa Verde Rice Bowl
Elevate your mealtime with this vibrant Salsa Verde Rice Bowl, packed with the bold flavors of Mexico. This simple yet satisfying dish is perfect for a quick weeknight dinner or lunch on-the-go.
Ingredients:
– 1 cup cooked white rice
– 1/2 cup fresh cilantro leaves and stems
– 1/4 cup freshly squeezed lime juice
– 2 cloves garlic, minced
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: grilled chicken, shrimp, or roasted vegetables for added protein
Instructions:
1. In a blender or food processor, combine cilantro, lime juice, garlic, and jalapeño. Blend until smooth.
2. Heat the olive oil in a small skillet over medium heat. Pour in the Salsa Verde mixture and stir to combine.
3. Cook rice according to package instructions.
4. Assemble bowls by placing cooked rice at the bottom, followed by spoonfuls of Salsa Verde sauce.
5. Add your choice of protein (if using) on top.
6. Season with salt and pepper to taste.
7. Serve immediately.
Cooking Time: 15-20 minutes
Vegetarian Stuffed Peppers with Salsa Verde
This vibrant dish combines sweet bell peppers with flavorful fillings and a tangy salsa verde, perfect for a quick and easy weeknight dinner or a colorful side dish.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked brown rice
– 1 cup black beans, drained and rinsed
– 1 cup frozen corn kernels, thawed
– 1/2 cup grated cheddar cheese (vegetarian)
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Salsa Verde (recipe below)
Salsa Verde:
– 1/2 cup fresh parsley, chopped
– 1/4 cup fresh basil, chopped
– 2 tablespoons olive oil
– 2 tablespoons white wine vinegar
– 1 tablespoon Dijon mustard
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes.
3. In a bowl, mix cooked rice, black beans, corn, cheese, olive oil, onion, garlic, salt, and pepper.
4. Stuff each pepper with the filling mixture.
5. Place the stuffed peppers in a baking dish and bake for 25-30 minutes or until tender.
6. Serve warm with Salsa Verde spooned over the top.
Cooking Time: 25-30 minutes
Salsa Verde Chicken Soup
This vibrant and flavorful soup is a twist on traditional chicken noodle soup, with the added zing of Salsa Verde’s tangy and slightly sweet flavors. Perfect for a comforting meal or as a pick-me-up when you’re feeling under the weather.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 4 cups chicken broth
– 1/2 cup cooked white rice
– 1/4 cup Salsa Verde (homemade or store-bought)
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 tsp dried oregano
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, sauté the onion and garlic until softened.
2. Add chicken, broth, rice, Salsa Verde, and oregano. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the chicken is cooked through.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 25-30 minutes
Beef Flautas with Salsa Verde
Flautas are a popular Mexican dish that typically consists of rolled tortillas filled with savory ingredients, fried until crispy, and served with a variety of toppings. This recipe puts a twist on the classic by filling flautas with tender beef and serving them with a tangy Salsa Verde.
Ingredients:
– 1 pound ground beef
– 1/2 medium onion, finely chopped
– 1 clove garlic, minced
– 1 tablespoon cumin
– 1 teaspoon paprika
– Salt and pepper, to taste
– 8 corn tortillas
– Vegetable oil, for frying
– Salsa Verde (recipe below)
Salsa Verde:
– 1 cup fresh parsley leaves
– 1 cup fresh oregano leaves
– 2 cloves garlic, minced
– 1/4 cup red wine vinegar
– 1/4 cup olive oil
– Salt and pepper, to taste
Instructions:
1. Preheat the oven to 350°F (175°C).
2. In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
3. Add the chopped onion, garlic, cumin, paprika, salt, and pepper to the skillet. Cook until the mixture is well combined.
4. Roll each tortilla with about 1/4 cup of the beef mixture and seal the ends by pressing them together.
5. Fry the flautas in hot oil until crispy, then drain on paper towels.
6. Serve with Salsa Verde and your favorite toppings.
Cooking Time: About 45 minutes
Salsa Verde Quesadillas
Elevate your quesadilla game with this creamy and tangy recipe featuring Salsa Verde, a Mexican green sauce. This twist on the classic adds a burst of flavor to melted cheese and tender chicken.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup Salsa Verde (homemade or store-bought)
– 4 large flour tortillas
– 2 cups shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat a large skillet over medium-high heat.
2. In the skillet, cook the chicken breasts until cooked through, about 5-6 minutes per side.
3. Shred the cooked chicken into bite-sized pieces.
4. In a separate pan or griddle, place a tortilla and sprinkle with cheese.
5. Add some shredded chicken on half of the tortilla.
6. Dollop Salsa Verde on top of the chicken.
7. Fold the tortilla in half to enclose the filling.
8. Cook for 2-3 minutes or until the cheese is melted and the tortilla is crispy.
9. Repeat with remaining ingredients.
Cooking Time: About 15-20 minutes
Roasted Veggie Burritos with Salsa Verde
Elevate your burrito game with this flavorful recipe that combines roasted vegetables, creamy salsa, and crispy tortillas. Perfect for a quick weeknight dinner or a casual gathering.
Ingredients:
– 1 large sweet potato, peeled and cubed
– 1 large red bell pepper, seeded and sliced
– 1 large zucchini, sliced
– 2 tablespoons olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 4-6 tortillas (flour or corn)
– Salsa Verde (store-bought or homemade)
– Shredded cheese, optional
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss sweet potato, bell pepper, and zucchini with olive oil, cumin, salt, and pepper on a baking sheet.
3. Roast for 25-30 minutes or until vegetables are tender.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble burritos by spooning roasted vegetables onto tortillas, adding salsa Verde, and topping with shredded cheese (if using).
6. Serve immediately and enjoy!
Cooking Time: 25-30 minutes
Salsa Verde Guacamole
Add a burst of flavor to your snack time with this creative take on traditional guacamole, featuring the tangy and herby flavors of salsa verde.
Ingredients:
– 3 ripe avocados
– 1/2 cup fresh parsley leaves and stems
– 1/4 cup salsa verde (homemade or store-bought)
– 1 lime, juiced
– 1/2 teaspoon salt
– 1 medium red onion, finely chopped
Instructions:
1. Cut the avocados in half and remove the pit. Scoop the flesh into a large mixing bowl.
2. Add the parsley, salsa verde, lime juice, and salt to the bowl with the avocado.
3. Use a fork to mash the ingredients together until you reach your desired consistency.
4. Stir in the chopped red onion.
5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Cooking Time: None
Chicken Tinga with Salsa Verde
Elevate your meal game with this flavorful and spicy Mexican dish, featuring tender chicken cooked in a smoky chipotle tomato sauce, served with a tangy and herby salsa verde. This recipe is perfect for a quick weeknight dinner or a weekend lunch.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 chipotle peppers in adobo sauce, minced
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 can (14.5 oz) of diced tomatoes
– 1 tablespoon olive oil
– Salt and pepper to taste
– Salsa Verde ingredients: (see below)
Salsa Verde:
– 1 cup fresh parsley, chopped
– 1/4 cup fresh oregano, chopped
– 2 cloves of garlic, minced
– 2 tablespoons freshly squeezed lime juice
– 1/4 cup olive oil
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken and cook until browned, about 5-6 minutes.
3. Add the minced chipotle peppers, onion, and garlic; cook for an additional 2-3 minutes.
4. Stir in the diced tomatoes and salt to taste.
5. Simmer the mixture for 10-12 minutes or until the chicken is cooked through.
6. Meanwhile, prepare the Salsa Verde by combining all ingredients in a bowl and stirring well.
7. Serve the Chicken Tinga with Salsa Verde over rice, tortillas, or as a topping for tacos.
Cooking Time: 25-30 minutes
Salsa Verde Pasta Salad
Elevate your pasta salad game with this vibrant and flavorful Salsa Verde Pasta Salad. With the bold flavors of Italy and Mexico, this dish is perfect for a quick lunch or dinner.
Ingredients:
– 8 oz. pasta of your choice
– 1 cup cooked chicken breast, diced
– 1/2 cup cherry tomatoes, halved
– 1/4 cup Salsa Verde sauce (see note)
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Cook pasta according to package instructions; set aside.
2. In a large bowl, combine cooked chicken, cherry tomatoes, Salsa Verde sauce, feta cheese, and parsley.
3. Add the cooled pasta to the bowl and toss gently to combine.
4. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Note: Salsa Verde is a green sauce made from parsley, garlic, capers, anchovies, and olive oil. You can use store-bought or homemade for this recipe.
Grilled Corn with Salsa Verde
Elevate your summer BBQ game with this simple yet impressive recipe that combines the sweetness of grilled corn with the tanginess of salsa verde. This flavorful combination is sure to be a hit at your next outdoor gathering.
Ingredients:
– 4 ears of corn, husked and silked
– 1/2 cup Salsa Verde (see below for recipe)
– 2 tablespoons olive oil
– Salt and pepper, to taste
Salsa Verde Recipe:
– 1/2 cup fresh parsley, chopped
– 1/4 cup fresh basil, chopped
– 1/4 cup fresh oregano, chopped
– 2 cloves garlic, minced
– 1/2 cup olive oil
– 2 tablespoons white wine vinegar
– Salt and pepper, to taste
Instructions:
1. Preheat grill to medium-high heat.
2. Brush corn with olive oil and season with salt and pepper.
3. Grill corn for 10-12 minutes, turning occasionally, until slightly charred.
4. Meanwhile, prepare Salsa Verde by combining parsley, basil, oregano, garlic, olive oil, vinegar, salt, and pepper in a bowl. Mix well to combine.
5. Serve grilled corn with a spoonful of Salsa Verde on top.
Cooking Time: 20-25 minutes
Salsa Verde Deviled Eggs
Elevate your deviled egg game with the bold and tangy flavors of Salsa Verde. This recipe adds a vibrant green twist to the classic deviled egg, perfect for your next gathering or celebration.
Ingredients:
– 6 large eggs, hard-boiled and peeled
– 1/2 cup mayonnaise
– 1 tablespoon Dijon mustard
– 1 tablespoon Salsa Verde (homemade or store-bought)
– Salt and pepper to taste
– Chopped fresh parsley or chives for garnish (optional)
Instructions:
1. Cut the eggs in half lengthwise and carefully remove the yolks.
2. In a bowl, mix together the yolks, mayonnaise, Dijon mustard, and Salsa Verde until smooth.
3. Season with salt and pepper to taste.
4. Spoon the yolk mixture evenly into the egg white halves.
5. Garnish with chopped parsley or chives if desired.
6. Cover and refrigerate for at least 30 minutes before serving.
Cooking Time: None, as eggs are already cooked.
Pulled Pork Sandwiches with Salsa Verde
Pulled Pork Sandwiches with Salsa Verde Recipe
Savor the tender and flavorful pulled pork sandwiches smothered in a tangy and herby salsa verde, perfect for any gathering or casual meal.
Ingredients:
– 2 pounds boneless pork shoulder
– 1/4 cup brown sugar
– 1 tablespoon smoked paprika
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 cup Salsa Verde (recipe below)
– 4 hamburger buns
– Coleslaw or pickles for serving (optional)
Salsa Verde:
– 1 cup fresh parsley, chopped
– 1 cup fresh basil, chopped
– 1/2 cup olive oil
– 2 cloves garlic, minced
– 2 tablespoons lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 275°F (135°C).
2. In a small bowl, mix together brown sugar, smoked paprika, salt, and black pepper.
3. Rub the mixture all over the pork shoulder, making sure to coat evenly.
4. Place the pork in a large Dutch oven or slow cooker and cook for 8-10 hours, or until tender and easily shredded.
5. Shred the pork with two forks and stir in Salsa Verde.
6. Assemble sandwiches by spooning the pulled pork onto hamburger buns.
Cooking Time: 8-10 hours
Summary
Get ready to spice up your meals with these 18 flavorful recipes featuring salsa verde! From tacos and enchiladas to soup and pasta salad, this tangy and herby sauce adds a burst of flavor to any dish. Try grilling chicken or fish and serving it with salsa verde for a twist on traditional tacos. Or, use it as a dip for veggies or chips. With recipes ranging from vegetarian stuffed peppers to beef flautas, there’s something for everyone. Whether you’re in the mood for Mexican-inspired flavors or just looking to add some excitement to your meals, these recipes are sure to delight!
