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Grilled Salsa Verde

Grilled Salsa Verde

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makes about 3 1/2 cups Servings


  • Nonstick vegetable oil spray
  • 2 pounds tomatillos,* husked, rinsed
  • 1 cup coarsely chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 jalapeño chile, halved, seeded

Recipe Preparation

  • Spray grill racks with nonstick spray. Prepare barbecue (medium-high heat). Grill tomatillos until slightly softened and charred in spots, about 15 minutes. Transfer to processor. Add cilantro, 1/4 cup warm water, lime juice, and jalapeño; process until almost smooth. Transfer salsa to medium bowl. Season to taste with salt. DO AHEAD Can be made 1 day ahead. Cover and chill.

  • *Green, tomato-like fruits with papery husks; available in the produce section of some supermarkets and at Latin markets.

Recipe by Table Fifty Two,Reviews Section

Grilled Salsa Verde

Which is made up of deliciously grilled vegetables that are pulsed together in a food processor. SO EASY! And sooooooooooooo good.

Hello there fresh vegetables. You are about to be charred and blended into the most heavenly bowl of food in my refrigerator. Or America. Or the world.

Okay but seriously. This salsa is delicious. You know that green salsa they have at Chipotle? AKA my obsession. That was the inspiration for this. You can see little charred pieces of…charredness…in their salsa, so I don’t know if they roasted the veggies or grilled them but we obviously (if you have been reading this blog and know how obsessed I am with our grill) grilled them.

I know. I know. Those cross hatched grill marks. Just call me the grill master. Even though Seth mostly did this…shhhhh…

This really is such a ridiculously easy recipe. Especially if your husband is a griller, because then all you have to do is throw the vegetables that he grilled into a food processor with a few other things, turn it on, and you end with a perfect salsa verde!

Okay so lets talk about the jalapenos for a minute.

You really, really, really should remove the ribs and seeds after you grill them. We removed the ribs and seeds and threw the entire jalapeno in our salsa, and it was spiiiii-ccaaayyyyy. It mellows out once you let it sit in the fridge for a few hours, but I can’t imagine how spicy it would be with the ribs and seeds too. You can always set them aside and blend them in at the end if you taste it and it’s still not spicy enough for you – which, if so….you be cray cray.

So the spice levels are as follows:

1/4 to 1/2 jalapeno = medium

1 jalapeno (ribs and seeds removed) = spicy

1 jalapeno with ribs and seeds kept in = respect.

This salsa is the perfect balance of flavors. It has delicious depth from grilling the vegetables, tang from the lime, brightness from the cilantro, a bite from the red onion, a little extra flavor from the garlic clove, and a perfect undertone of tomatillos that is behind everything.

And the best part? This delicious salsa goes perfectly slathered on top of some delicious Huevos Rancheros, which I will be posting in a few days ).

Woop woop! Yay Mexican food!

Random side note….Boone is absolutely, insanely, ridiculously afraid of the vet. He is totally fine until we are actually in the room and the vet techs try to do something to him (give him a shot, look at his eyes, etc…) and then all puppy hell breaks loose. It is actually pretty stressful and in the weeks leading up to a vet appointment I am just dreaaaaaading dreading dreading. Apparently this is really, really common with German Shepherds.

So anyway, since we just moved here we needed to get a new vet and a new heartworm prescription. So yesterday we went into the vet and the usual happened. Freaking out to the millionth degree.

So the lady (super SUPER nice, by the way), told us that we needed to reschedule for another day and she gave us these sedatives called “Aces” (I think?) that we are supposed to give him 2 hours before his appointment. So I gave it to him an hour ago….and this dude is OUT.

I hateeee itttttt…..he is totally not himself and I am worried that he is feeling uncomfortable or queasy or sad or…or…or…I DON’T KNOW BUT I JUST DON’T LIKE IT.

Ugh. Poor Boonie. He is acting super drunk.

Anyway…our appointment is in an hour…I’ll let you know how it goes.

Recipe Summary

  • Olive oil-flavored cooking spray
  • 1 underripe plantain
  • ¼ teaspoon salt, divided
  • 2 (6-ounce) grouper fillets (about 1/2 inch thick)
  • 1 tablespoon fresh lime juice
  • 1 tablespoon minced fresh cilantro
  • ½ cup bottled green salsa
  • 2 tablespoons reduced-fat sour cream
  • Chopped cilantro (optional)

Heat a large grill pan coated with cooking spray over medium-high heat.

Cut plantain in half lengthwise cut each half crosswise into 2 pieces. Spray plantain pieces with cooking spray grill 4 minutes on each side or until golden and slightly soft. Sprinkle with 1/8 teaspoon salt.

Drizzle fish with juice sprinkle with 1/8 teaspoon salt and minced cilantro. Grill 4 minutes on each side or until fish flakes easily when tested with a fork. Top fish with salsa and sour cream, and serve with plantain pieces. Garnish with chopped cilantro, if desired.

Grilled Pork Chops with Roasted Pineapple Salsa Verde

If you are looking for a delicious weeknight meal or a fantastic entrée to serve at your next back yard BBQ, make these Grilled Pork Chops with Roasted Pineapple Salsa Verde. Now that the weather has finally turned, the grills are lighting up in full force. When grilling, I like quick and easy-to-prepare meals that don’t have me standing over the hot grates for for long periods of time, and this recipe takes only around 15-20 minutes to cook.

The prep for making these pork chops is fairly easy. Whenever it comes to serving a meal to family and guests, it’s all about timing. For any recipe, it’s important to prep everything first so when it’s time to cook, there is no need to stop and cut or peel something — everything is ready to go.

To make sure this recipe comes out on time, start by preheating your grill to high heat. The optimal temperature for grilling is between 500°F and 600°F. This range creates those coveted grill marks. Next, prepare the pineapple, tomatillos, jalapeño and red onions, as those will be going out to the grill. Before these are placed on the grill, drizzle some olive oil onto the pork, fruits and vegetables. Season everything with salt and pepper.

Since pork chops take about 12-15 minutes to cook, you want to lay those on the the grill first. When it comes to grilling anything, you have to be patient because the food is going to want to stick to the grates. After 5-7 minutes, flip over the pork and add the fruit and vegetables to the grill. Flip the fruit and veggies after 2-3 minutes. When the pork is done, everything else is done ,too. While the pork rests on a serving platter, add the roasted fruit, vegetables and herbs to a blender and puree until smooth.

Serve the salsa verde over top of the pork, or on the side, and garnish with any leftover cilantro and oregano. This is a fantastic dish with awesome flavors that I know will be a big hit. If you are lovers of wine, then you should absolutely pair this delicious pork recipe with a Pinot Noir.

Interested in making these recipes? Order the ingredients online for Curbside Grocery Pickup or Delivery.

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Grilled Lamb Sirloin with Salsa Verde

Crookes and Jackson

In South Africa, rump is used to describe the sirloin of a lamb, the tender strip of flesh connecting the leg to the loin. “While legs of lamb are more traditional at a braai,” says Cape Town butcher Andy Fenner, “think of it like a large steak, with one lean side and one that’s nice and fatty. The rump is more manageable, and just as tasty.” Fenner scores the fatty side in a crosshatch pattern so the seasonings can penetrate deep into the meat. “Season it for 3 to 5 hours before cooking to draw the moisture out and get a good sear,” he says. Then pair it with a fresh, acidic salsa verde.

In Cape Town, summer means braai—the unifying tradition of good, old-fashioned, gather-round-the-fire barbecue

Lamb Rump with Salsa Verde

Grilled sardines with salsa verde recipe

A fresh and light recipe - learn to fillet sardines, cook them on a griddle pan and serve with a rocket and cherry tomato salad and a home made salsa verde.

This recipe also works well using mackerel - it is another oily fish and is easier to fillet than sardines!


  • 12 fresh sardines
  • 0.5 bunch flat leaf parsley
  • 25 g capers
  • 3 anchovies in oil
  • 10 g Dijon mustard
  • 100 ml olive oil
  • 0.5 bunch fresh mint
  • 300 g cherry tomatoes
  • 2 bunches rocket
  • 1 garlic clove
  • 1 lemon
  • 2 pinches Maldon salt
  • 12 fresh sardines
  • 0.5 bunch flat leaf parsley
  • 0.9 oz capers
  • 3 anchovies in oil
  • 0.4 oz Dijon mustard
  • 3.5 fl oz olive oil
  • 0.5 bunch fresh mint
  • 10.6 oz cherry tomatoes
  • 2 bunches rocket
  • 1 garlic clove
  • 1 lemon
  • 2 pinches Maldon salt
  • 12 fresh sardines
  • 0.5 bunch flat leaf parsley
  • 0.9 oz capers
  • 3 anchovies in oil
  • 0.4 oz Dijon mustard
  • 0.4 cup olive oil
  • 0.5 bunch fresh mint
  • 10.6 oz cherry tomatoes
  • 2 bunches rocket
  • 1 garlic clove
  • 1 lemon
  • 2 pinches Maldon salt


  • Cuisine: Italian
  • Recipe Type: Starter
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 5 mins
  • Serves: 6


  1. Fillet the sardines and remove any pin bones.
  2. Prepare the salsa verde: remove the leaves form the parsley and mint and chop finely.
  3. Transfer these ingredients to a pestle and mortar and add the garlic, mustard, capers and anchovy fillets. Add a pinch of salt and grind all the ingredients together before adding the olive oil. Check the seasoning and then set aside while you prepare the rest of the recipe.
  4. Wash and pick through the rocket leaves.
  5. Cut the cherry tomatoes in half. Mix with the rocket, season with salt and pepper and dress with olive oil and lemon juice.
  6. Pre-heat a griddle pan to very hot. Season the sardine fillets with sea salt and drizzle with a little olive oil. Place on the griddle and cook for 2 minutes on each side.
  7. Once cooked, remove from the pan and drizzle with a little lemon juice.
  8. Plate the rocket and cherry tomato salad and then top with the sardines. Finish with a good drizzle of the salsa verde to serve.

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Grilled Swordfish with Salsa Verde

As Lent continues, so does our fishing trip. Today’s catch is swordfish, a large fish that can be found primarily in the coastal waters of the Atlantic and Pacific oceans. A favorite of cooks everywhere, its firm, relatively oily flesh is most often cut into steaks and is considered perfect for grilling. Well, considering my recent (highly unusual) successes on the grill, I’d little choice but to put away the broiler pan and return to the barbecue one more time.

Now, though I may continue to grill throughout the Winter, there’s nothing complicated in what I do, for it’s too cold for fancy schmancy. Instead, it’s Grilling 101. Heat the grates. Go back in the house. Clean the grates. Go back in the house. Oil the grates. Put the fish on the grates. Go back in the house. Flip the fish after a specified amount of time. Go back in the house. Remove, rest, and serve – in the house. The only prep work for the fish involves seasoning the fillets with salt and pepper and lightly brushing them with oil. No, it doesn’t get much easier than this. And, to be honest, preparing the salsa verde, green sauce, isn’t much more difficult, as you’ll soon see.

Green sauce, in one form or another, is common to countries in Europe and the Americas. Easy to prepare, with ingredients common to each area, this sauce can be used as a dip, condiment, and/or accompaniment for meat and fish dishes. Even so, the green sauce you find in Frankfurt, Grüne Soße, is quite different from that which you’d be served in Mexico, salsa verde. In Italy, there is no one salsa verde recipe. It varies from district to district, town to town, and probably house to house. So, when you look at my salsa verde recipe, use it as a guide. If you don’t like anchovies, drop them but be sure to add a bit of salt to make up for the change. Want a little mint? Swap some of the parsley for it. Just keep in mind that Italian salsa verde is meant to be a relatively simple sauce. Try not to get too exotic with the ingredient list. And no matter what recipe you follow, be sure to let your salsa rest at least an hour — hopefully 2 — before serving, giving the flavors a chance to blend and mellow.

Grilled Swordfish with Salsa Verde Recipes


  • 2 cups fresh parsley, chopped fine
  • 1 tbsp capers, rinsed
  • 2 – 3 anchovy fillets, chopped
  • 1 shallot, chopped
  • 1/3 cup lemon juice
  • zest of 1/2 lemon, more or less to taste
  • 1/2 cup extra virgin olive oil
  • pepper, to taste
  1. Place parsley, capers, anchovies, shallot, and lemon juice (or vinegar) into a food processor and run, forming a paste.
  2. Scrape the bowl’s sides and resume processing for a couple more minutes.
  3. While the processor is running, pour the olive oil in a slow stream into the bowl. Continue until well-mixed.
  4. Taste before seasoning with pepper.
  5. Cover and set aside. Refrigerate if not needed for hours, though, best when served at room temperature.
  1. Start grill. Will require a med-high heat.
  2. When grill is ready, thoroughly clean the grilling surface before using a towel soaked in vegetable oil to coat the grill plates.
  3. Lightly coat fish with vegetable oil, season with salt & pepper, and place on grilling surface. Do not move or disturb once placed on the grill.
  4. Grill for 3 to 4 minutes per side. Remove from heat, cover, and let rest for a few minutes.
  5. Place swordfish filets on a serving platter and serve with salsa verde accompaniment

Please note that the recipe for salsa verde requires 2 cups of chopped parsley and not 2 cups of parsley that you chop. Make that mistake and you’ll have one runny batch of salsa. Now, should your salsa be too thin for your tastes, there’s no reason to panic. You can always add more chopped parsley to the food processor and try to correct the problem. In Italy, some recipes call for a slice or 2 of bread to thicken the salsa. Having tried both over the years, I’ve come up with Option 3. Pour the salsa through a fine-mesh sieve, draining as much liquid as you wish. Once the salsa has been allowed to rest, taste it and correct the seasoning as required. Believe me, that’s the easiest way around the problem and doesn’t involve a run to the grocery to buy more parsley.

This salsa verde is the one that I use when serving fish. When seafood isn’t on the menu, I’ll make a few changes, resulting in a salsa that’s a better fit for the protein being served. Instead of the lemon juice and zest, I’ll add 1/2 cup of red wine vinegar. I’ll, also, chop 2 cloves of garlic in place of the shallot. Whether you follow my suggestions, with just a few substitutions you can create a salsa verde to go with any dish.

So, maybe you’re thinking that as much as you like swordfish, this salsa verde thing just isn’t for you. Not to worry. The Bartolini kitchens aim to please. Perhaps you’d be happier with a different cuisine. Might I suggest taking a trip to a kitchen located on the other side of the World? This Hong Kong kitchen is run by a blogging buddy, BAM, who recently shared a GF recipe for swordfish cooked in the Thai style. Believe me, this is one recipe and post you don’t want to miss.

It’s déjà vu all over again …

A couple of weeks ago, I sent you to Naples for a peek at my Pasta Puttanesca recipe. This week, we’ll head to Sicily for a look at my recipe for Pasta alla Norma, another of Southern Italy’s great dishes. This meatless pasta features chopped eggplant and is garnished with ricotta salata, a firmer, saltier version of the creamy ricotta that we all know and love. If you’re interested, you can see the recipe by clicking HERE.

Coming soon to a monitor near you …

Your eyes aren’t deceiving you. Next week we’ll be taking a break from our fishing trip in honor of the pending St. Joseph’s Feast Day.


For the salsa verde, place all the ingredients in a pestle and mortar and pound until you have a thick paste.

For the garlic field mushrooms, preheat the grill to high.

Place the softened butter in a large mixing bowl, add the garlic and parsley, and season with salt and pepper.

Cut the stalks off the mushrooms and fill the mushrooms with the garlic butter and top with the breadcrumbs.

Place under the grill for 4-6 minutes, or until cooked through.

For the griddled sirloin steak with frozen chips, heat a large griddle pan, rub the steak with oil and season it with salt and pepper. Place on the griddle pan for 2-3 minutes each side.

Remove from the griddle, cover and leave to rest in a warm place for five minutes.

Heat a deep-fat fryer to 180C/350F, or until a cube of bread sizzles and turns brown after about a minute. (CAUTION: hot oil can be dangerous. Do not leave unattended. Deep-fat frying frozen chips is potentially dangerous, due to the high water content of the chips. Be sure to put the chips in the fryer a few at a time – you will certainly need to cook them in batches.)

Cook each batch for 4-5 minutes, or until golden-brown and cooked through.

Drain and place on a plate lined with kitchen roll. Season with salt and serve immediately.

To serve, place each steak on a plate and spoon some salsa verde on top. Serve with the chips and one of the mushrooms for each serving.


  1. Saud

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