What's the name of the Spanish sauce/salsa that's green?!
I have been searching the internet for the name of that specific sauce, and I think it might be called Chimichurri sauce. Can anyone verify that?
Answers: I recently visited a Cuban restaurant in NYC called Havana Central, and we ordered some ribs which they served with some green salsa/sauce that we could dip it in. It tasted kinda zesty, with either cilantro or basil (couldn't really tell).
I have been searching the internet for the name of that specific sauce, and I think it might be called Chimichurri sauce. Can anyone verify that?
CUBAN GREEN SALSA (Salsa Verde de Cuba)
1 lb fresh tomatillos or 1-1/4
-pounds ca; nned, including
1 yellow onion; coarsely
-chopped
2 jalapenos; seeds removed
4 cloves garlic
2 tb worcestershire sauce
2 tb dark vermouth
2 tb soy sauce
1 lime; juice of
1/4 ts whole cumin seed; lightly
-toasted
1/4 ts whole fennel seed; lightly
-toasted
1/4 red onion; diced
1/4 bn cilantro; chopped
1 salt and pepper; to taste
Peel outer covering off tomatillos. Place tomatillos, yellow onions,
jalapenos and garlic on oiled pan and place in 350 F oven. Roast until
soft. Process mixture while still hot in blender or processor. Place in
saucepan with Worcestershire sauce, Vermouth, soy sauce, lime juice, cumin
and fennel seeds. Boil 2 to 3 minutes, stirring. Cool to room temperature.
Add remaining ingredients.
CHIMICHURRI is not Cuban and is a different recipe
Chimichurri is a sauce and marinade for grilled meat originaly from Argentina but used in countries as far north as Nicaragua. Origin Chimichurri originated in Argentina and is a popular sauce used with grilled meat in many Latin American countries
You can mince the ingredients by hand or use a food processor, which is faster and easier. There are many variations on this condiment, and it is served with everything from empanadas to grilled steak.
1/2 cup olive oil
2 tablespoons fresh lemon juice
1/3 cup minced fresh parsley
1 clove garlic
2 minced shallots
1 teaspoon minced basil, thyme or oregano, or mixture
Salt and pepper to taste
Combine all ingredients and let set for at least 2 hours before serving.
Chimichurri Sauce
* 2 to 10 cloves garlic, peeled, and chopped coarse
* 1 or more red jalapeno, stemmed, seeded, chopped coarsely
* 1/4 cup fresh oregano leaves
* 1 cup fresh parsley leaves
* 1/4 cup red wine vinegar
* 1/2 cup olive oil
* 1/4 teaspoon salt
Combine garlic and jalapeno in food processor and pulse to mince finely. Add oregano and parsley; pulse to finely chop. Add remaining ingredients and process until smooth. Use immediately or refrigerate until ready to use.
Edit: A lot of people are saying salsa verde, but I've had both, and salsa verde doesn't really taste like what the question described. Chimichurri has kind of a little zing to it, "zesty" as the question described.
Salsa Verde?
Tomatillo salsa comes to mind. But Chimichurri isnt Cuban its Argentinian. But Im pretty sure your talking about Salsa Verde.
Salsa verde, "green sauce": Mexican version made with tomatillos. Sauces made with tomatillos are usually cooked. Italian version made with herbs.
Chimichurri is a sauce and marinade for grilled meat originally from Argentina but used in countries as far north as Nicaragua
guacamoley
salsa verde
Salsa Verde. The spiciness you are tasting is probably a jalape?o pepper, and there is usually green pepper, cilantro, and also sometimes it has chopped poblanos in it.
you're right. that's chimichurri. it's great with meat and exactly as you describe it. i had that when i was in south america. i miss it. thanks to xmichelle for the recipe. i'll try it too.
salsa verde or perhaps a type of mole idk