Salsa Verde...The Very Versatile Green Machine Sauce
The Green Machine, while technically a Salsa Verde that can be used on its own in the traditional green sauce way, is so named because its a workhorse. Check out this laundry list of possibilities.
- On the table as a condiment – amazing with grilled meats
- As a drizzle on cheeses - Caprese? Burrata?
- Mixed with sour cream for a dip or dollop
- Mixed with yogurt as a spread (I just used it on steak sliders)
- Marinade for vegetables, chicken, fish, or meats
- Glaze to brush on dishes just before they come off the grill
- Pizza sauce
- Spice up a tortilla soup …..or any other soup or stew
- Eggs, hell yaas! How about that Mexican egg layered number, the chilaquiles?
- Salad dressing – mix with buttermilk and make it creamy
- Drizzle on a citrus salad? Grilled fish! Sauteed scallops! Steaks!
- Anything tortilla based – tacos, burritos, quesadillas, enchiladas, y mas!
- Cocktails! Shake it up with some lime juice and tequila! How about adding an oyster shooter to that combo. Oh yea!
I’m not suggesting you try all these things at once – that’s for professionals, kids! – but this fajita above has the Salsa Verde as a marinade for both chicken and veg; its mixed with sour cream for the grand dollop, and it’s kicking up the guacamole. Try any one or two at a time, but pace it out.
To get the recipe for this divine drizzler, click here.