Preparing Salsa Verde fast and fresh
I want to make batches of Salsa Verde* fast and fresh, 8 to 12 serves at a time
It normally requires a large amount of knife work to get everything finely chopped and crushed. How can I speed up this process?
The liquid part can be pre-measured and mixed, the egg yolk only takes a second to separate and mix in. But the fresh herbs take time to chop finely without destroying them, and the final mixing and crushing in the herbs and spices takes time
Food processors do not make a satisfactory result, it looks and tastes like baby food
* Salsa Verde - based on Italian style
- Parsley, chopped
- Coriander (cilantro), chopped
- Oregano, chopped
- Garlic, sliced and crushed
- Smoked dried chillies, crushed
- Salt (powdered)
- Olive oil
- Coriander oil (a few drops)
- Egg yolk
- Lemon juice
- Vinegar
Best Answer
Even for 12 servings, the total quantity of herbs is small; so, in my opinion, the best way to chop it is with knife.
Maybe you need to improve your technique.
Use a big sharp knife, on a big cutting surface.
Get all the herbs aligned and press them together with your left hand (or your right hand if you are lefty like me) in a tight pile over the surface.
Lean the side of the knife on your fingers, placing the tips of the fingers away from the cut.
Practice and you'll see that it's fast and easy and the results are the best.
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Should you make salsa the day before?
It's the best way to make sure your flavors are indeed balanced. Be patient. Wait at least 30 minutes for the flavors to meld, Bran-Leis says. She believes homemade salsa tastes even better the next day, and it can hold for several more days in the refrigerator.How do you keep salsa verde from gelling?
Cool your salsa verde for better texture. If it gets too thick, try thinning out with water, lime juice, or chicken broth.How long can you keep salsa verde in the fridge?
Salsa verde will last in the fridge for about two weeks. However, it's best to eat it sooner than later, as it may start to lose its flavor after a while. If you're not going to eat all of the salsa verde within two weeks, you can freeze it for up to six months.Can you eat salsa verde raw?
Can you eat Tomatillos Raw? Absolutely! They are very tart so best blended into salsa. Perfect for Salsa Verde \u2013 bright and fruity the perfect accompaniment to tacos, enchiladas, tortilla chips and quesadillas.How to make The BEST Salsa Verde Recipe | Boiled, Fresh or Roasted Salsa
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Answer 2
TFD,
You can use a food processor for this, the trick is not to overprocess. I have some "mini-choppers" I used to keep around for exactly this kind of task. Here's the steps:
- Roughly chop the herbs, into about equal-sized pieces.
- Pulse them in the mini-chopper for 5s to 10s at a time. This may require mixing them around with a small spatula between pulses.
- Stop when they reach "finely minced" consistency.
- Don't try to pulse garlic, dried peppers, and herbs together. They chop at different rates, and you'll end up with one of the other thing being overprocessed.
If you are fast with it, a good sharp cleaver, 8" chef's knife or santoku are still going to be faster, especially when you include cleanup time. However, a lot of people don't have the knife practice, or don't have really sharp knives.
From the knife perspective, I have a hand-forged carbon steel santoku which I use for chopping, and this has pretty much eliminated the food processor for me. A long-bladed, heavy, really sharp knife makes mincing take less than half the time.
I had a mezzaluna which I tried to use for herb chopping, and found it pretty much useless.
Answer 3
For rapidly chopping herbs, a mezzaluna is a great tool. I like my single-handed version but the double-handed kind seems more common.
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