A jar of freshly made green salsa verde sitting on your fridge shelf is a powerhouse for your healthy gut. With chives, dill, parsley and capers driving the health component of this simple condiment through the roof, you will be able to strengthen your digestion, improve your blood circulation, flush out toxins and feel amazing. Add to that a whole heap of garlic, lemon and olive oil and you are sorted for the week. This salsa verde is so incredibly delicious that not a week goes by when I don't make it. It is basically a chuck in the food processor, 5 minute activity that I perform religiously at the start of my Sunday meal prep.
And I reap the benefits of this uber green salsa verde throughout the week. My most favourite way of using it would be like a pesto but for a quinoa bowl (not pasta!). Because I always have quinoa in my fridge (the second activity of my Sunday meal prep!), lazy work lunches involve heaping quinoa in a bowl, topping with baby spinach, smoked trout or tofu, cherry tomatoes, pepitas, raw or coiled chopped beetroot and a generous dollop of this salsa verde. Once mixed, it is an instant salad of the highest order. My staple work lunch at least once or twice a week and a favourite school lunch for the older boy. I will of course change it up with what I have on hand but the quinoa and salsa verde are constants. It always leaves me feeling happy, satisfied and vibrant.
It is important to pulse and create a chunky texture you see in the pictures rather than process heavily to a green smoosh. Always deseed your cucumbers to avoid getting a runny salsa verde. Same if you use green tomatoes. Depending on the season and what the market has in store, I substitute cucumbers with baby cucumbers (qukes?) or unripe green tomatoes. I always chop these up before adding to the processor in order to get that even texture. If you don't chop it up but add the cucumbers whole, you will end up processing for longer during which everything else will be smooshed.
Make this today and I'll share some fun, quick recipes to use this up during the week. And let me know how you like it by leaving me a comment or feedback/rating below. Thanks my lovelies! x
Place all ingredients in the bowl of a small food processor and process until just smooth with a hint of chunkiness and texture.
Scoop salsa verde in a 250ml capacity glass jar. Top with extra virgin olive oil to cover the surface. Secure the lid tightly and store in the refrigerator for up to 10 days.
Did you make my recipe?I'd love to hear how you went! Tag me on Instagram @cookrepublic
6 Comments
Jett Trittonon September 27, 2018 at 9:59 PM
This Is Very Healthy Recipe. Thank you very much for sharing this recipe.
Reply
Jett Trittonon August 13, 2018 at 6:34 PM
This seems a healthy recipe so I must try. Thank you very much for sharing this recipe. i will be waiting to see more healthy recipe from you ahead.
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Audreyon August 7, 2018 at 2:26 PM
Super green. Will def try it when I find capers. Can I substitute it wit another?
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Snehon August 7, 2018 at 2:31 PM
Hi Audrey, you could substitute with pickled gherkins/cornichons or green olives. Taste will be almost same!
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Ehaon August 6, 2018 at 1:36 PM
Fantastic easy recipe! Just looking at it makes one feel healthy and excitingly fed!! Have just been back to my mid-week on-line food order to add the herbs . . . from the look of it this will keep at premium for a few days . . . thank you!!
An open jar of store-bought salsa lasts about 2–4 weeks in the fridge, but you should always check for signs of mold, fuzz, funky smells, and any other signs that something is awry before diving in. If you make your own salsa, it'll stay good for just five to seven days in the fridge.
Salsa verde is really easy to make from scratch, all you need are tomatillos, onion, jalapeño, lime, and cilantro. To make the salsa verde, you will need to cook the tomatillos, which you can do by either boiling them, broiling them in the oven, or pan roasting them.
Try adding more salt, a ¼ teaspoon at a time. Adding salt also helps to mellow out acidity and sometimes even take the edge off heat, so try adding a bit more, along with the sugar, if your tomatillos are sour or if the salsa is a bit too spicy.
Homemade salsa will generally keep for about 5 to 7 days, assuming it has been continuously refrigerated. To further extend the shelf life of salsa, freeze it: Freeze salsa in covered airtight containers or heavy-duty freezer bags.
Salsa verde, or green salsa, is growing in popularity as more people are willing to try different salsa beyond the common salsa roja. Instead of red tomatoes, salsa verde uses tomatillos. Tomatillos are closely related to tomatoes, but it is important to know that they are not simply unripe or baby tomatoes.
Yes, salsa verde can be made up to 3 days ahead of time and stored in a covered container in the refrigerator. It can also be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
The tomatillo-based Mexican salsa verde dates to the Aztec Empire, as documented by the Spanish physician Francisco Hernández, and is distinct from the various medieval European parsley-based green sauces.
You can eat tomatillos raw or cooked -- I prefer cooking them to tone down their distinctly sour flavor. The tomatillos you find at the supermarket are mostly imported from Mexico. You may be able find some at your local farmers' market from late July through September.
The true difference between the salsa roja and verde is the base. The red salsa is made using a red tomato base, while the green salsa is made with a tomatillo base.
After the salsa sits—more on that in a moment—the tomatoes will break down. If you didn't remove the seeds, they will make the salsa extra watery, with a pool of vaguely tomato-flavored liquid at the bottom of your bowl. Nobody wants to scoop vaguely tomato-flavored liquid onto a chip.
Salsa can sometimes get fizzy because of the natural process of fermentation, which occurs when the sugars in the vegetables or fruits are metabolized by bacteria and yeast. During this process, carbon dioxide (CO2) is released as a byproduct, which can create bubbles or a fizzy texture in the salsa.
So, let's recap real quick: Homemade salsa generally lasts for 3-7 days in the fridge. Store-bought salsa lasts up to 2 weeks after opening if refrigerated properly. An unopened jar of store-bought salsa can last up to a year without refrigeration.
Once you open a container of a store-bought salsa, it must be refrigerated in an airtight glass jar or plastic container. An open jar of store-bought salsa will last about 2–4 weeks in the fridge but you should always check for signs of spoilage before serving.
Store-Bought Salsa Verde. Though homemade salsa verde stays fresh for about 5-7 days with proper storage, store-bought salsa verde can often hang out comfortably for up to two weeks, sometimes a smidge longer, due to its added preservatives.
Bacteria can grow that you probably won't be able to taste to tell you that it's gone bad, but it could still make you sick. This is for commercially prepared salsa; fresh made salsa usually won't last more than just a few days.
Introduction: My name is Eusebia Nader, I am a encouraging, brainy, lively, nice, famous, healthy, clever person who loves writing and wants to share my knowledge and understanding with you.
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