Top Rated Salsa Verde Recipes

Rib-eye steaks with salsa verde
With high-quality rib-eye steaks, the best is to keep things simple — just sprinkle each side of the steaks with kosher salt and freshly ground black pepper and get cooking. Topping the meat with a bright, fresh sauce like salsa verde just before serving adds color and a great contrasting flavor.  Click here for Beef Recipes for Any Night of the Week
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4.5

Salsa Verde, Green Salsa, Tomatillo Salsa, Mexican Recipe
Green tomatillo salsa with fresh cilantro, jalapeno and lime.
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4.5

Alaska Halibut Enchiladas Salsa Verde
Recipe Courtesy of Alaska SeafoodThese enchiladas are the perfect solution for anyone trying to cut out meat — whether for health, ethical, or environmental reasons. Halibut is a hearty fish that pairs beautifully with tomatillo salsa and spicy green chiles.
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4.333335

Cilantro
A fresh, herb-filled sauce that is perfect drizzled over grilled steak or pork.Adapted from "The Winemaker Cooks," by Christine Hanna.
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4

salsa verde
This dip is delicious served with toasted focaccia bread or pita crisps.
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4

Prime Rib Roast with Salsa Verde
Tabasco has partnered with amazing chefs who have created some delicious holiday recipes that will not only add a little kick to your holiday meal but also impress your guests.Recipe created by Gabe Thompson
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4

Baked sole
This is one of the simplest ways of cooking fish and, if your fish is spankingly fresh, there is no better way to cook a flat fish in my very humble opinion. The salsa verde is fabulous drizzled over baked fish, but equally good served with broiled chicken or as a dip with vegetable crudités. It’s a great stand-by sauce or dip because it will last for up to 2 weeks in the refrigerator.
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4

Your guests will love this rack of lamb as their main course. The mint gives it that extra breath of freshness. 
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4

JW Chicken
In the light of full disclosure, my JW chicken is neither one recipe, nor one dish. I have achieved a certain acclaim for it, but truth be told, the variations are many. The chicken that propelled the whole myth started at Jams in New York City. I was under the influence of my good friend Larry Forgione, one of the masterminds of the American culinary revolution. His desire to seek out small farmers has blossomed into a movement. Among the people he has cultivated was a biologist turned chicken farmer named Paul Kayser. Paul’s passion for raising a bird equal to the noble poularde de Bresse in France was infectious. And his chickens were fantastic. A major component of my success is the esoteric wood oven we use at Barbuto. I designed it with a pizza oven on top and a massive grill below. It’s very versatile; we cook anything from fish to desserts in it, and the oven is the perfect place to roast the JW chicken. We use a Pennsylvania natural chicken, butterfly it (that is, we remove the backbone with kitchen shears), then spread it with olive oil and roast at a high temperature. These steps are easy to duplicate at home. The only extra piece of equipment you might want is an oval sizzle platter. You can order these at any good kitchen-supply house. They are standard restaurant equipment and enable you to fire-blast the chicken, giving it a crispy skin and succulent, perfectly moist meat. The last bit of good news is the salsa verde,which is incredible. We serve it on scallops, lamb, pizza, and with vegetables. It is addictive!
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3.666665

Cumin-Crusted Grilled Pork Tenderloin with Salsa Verde
I love to use this recipe in my cooking classes, as it's easy and delicious. The key to making a moist pork tenderloin is to quickly sear it first, and not let it overcook. This pairs well with a medium-bodied pinot noir, possibly from Carneros, Russian River Valley, or Oregon.
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3.333335

Zucchini Salsa Verde
Spice up your BBQ with this flavor-filled side. Made with grilled zucchini, tomatillos, and a big kick of jalapeño, this salsa is perfect with tortilla chips or as a topping for a piece of meat. See all salsa recipes.
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3.08791

Charred Zucchini Salsa Verde
In this riff on the tart tomatillo salsa, zucchini, onions, and peppers are blackened on the grill, then seasoned with lime juice, cayenne, and a touch of honey. This hot sauce is perfect for barbecues and ideal for topping your favorite tacos, bean burgers, or sandwiches. This recipe comes to us from Donna of Fab Frugal Food.See all zucchini recipes.
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1.666665