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magazine 2007 06 salsa verde
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test-kitchen
Dallas restaurant FT33 chef Matt McCallister makes kale salsa verde in the Bon Appétit Test Kitchen.
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Other tender herbs such as cilantro, dill, and/or tarragon can be used instead for this salsa verde recipe. Though the breadcrumbs don’t stay crisp, they give body and subtle crunch to the sauce.
5.0
(5)
Easy
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Charring the ingredients in the broiler builds intense flavor without lighting a grill.
4.7
(4.65)
Quick
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Tangy, smoky, and just a touch spicy, this simple salsa made with charred tomatoes shows how just a few ingredients can transform into something truly spectacular.
4.3
(4.32)
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The lime juice and oil will keep the avocado from turning brown, but it’s a good idea to make this pico de gallo recipe right before you serve it.
4.0
(4)
Vegan
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This kicky chile-and-peanut-laced dressing is ready to replace the ranch on your crudités platter.
4.0
(4)
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This pico de gallo recipe is the best fresh salsa you can make—use it to top our favorite Tex-Mex enchiladas or spoon it over a layered queso.
5.0
(4.75)
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3.0
(3)
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These are the secret sauce(s) we’re stocking our fridges with all year round.
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Looking for a salsa recipe? Look no further than this pico de gallo.
3.7
(3.74)
Easy
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4.0
(3.88)
Quick
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Sick of salsa verde? Meet salsa roja.
3.5
(3.5)
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5.0
(5)
Quick
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Add all, some, or none of the jalapeño’s seeds and ribs in order to control the salsa’s heat.
3.0
(3.1)
Vegan
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If we had to give this salsa a heat index rating, it would get three out of five chiles.
4.0
(4)
Quick
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This standby salsa recipe using either tomatillos or tomatoes for the base lasts five days in the fridge or up to a month if you freeze it.
5.0
(5)
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Nothing beats serving this salsa still warm and freshly blended.
5.0
(5)
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Vegan
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Charring the tomatoes and vegetables plays up their sweetness and adds smoky, bitter notes. This goes great with quesadillas, grilled snapper, and pork.
3.5
(3.5)
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Easy
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This smoky, fiery concoction is inspired by Bar Amá’s “Bus Driver” salsa.
4.0
(3.83)
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Eating your veggies has never tasted as good as when they’re beer-battered and fried until crispy. Sub the zucchini for any veg—from broccolini to mixed mushrooms.
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Za'atar's depth backs up the freshness of parsley and cilantro in this Middle Eastern riff on a classic salsa verde.
5.0
(5)
Easy
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So much to love on one plate!
5.0
(4.75)