5 classic salsa verde Recipes

tomatillos*, husked and rinsed, thick onion slice, poblano* chile, serrano chiles (see, ripe avocado (optional), peeled, coarsely chopped cilantro, whole garlic clove, fresh lime juice, kosher salt

water, salt, fresh lemon juice, onion, cut into 8 wedges, bay leaf, jumbo shrimp, peeled and deveined (about 2 lb), salsa verde, fresh flat-leaf parsley leaves, fresh basil leaves, sliced almonds, cold water, extravirgin olive oil, red wine vinegar, capers, drained, dijon mustard, salt, freshly ground black pepper, garlic clove, peeled, bottled chili sauce (such as heinz), ketchup, prepared horseradish, fresh lemon juice, drops hot pepper sauce (such as tabasco; optional)

classic salsa verde, made with avocado, fresh orange juice, chunks of chicken breast, olive oil, salt, freshly ground black pepper, fresh orange zest

queso fresco casero * or cold jack cheese, cut into wedges about 1 1/2-in. wide and 2 in. long, flour, egg, beaten to blend, panko (japanese bread crumbs), vegetable oil for shallow frying, classic salsa verde, at room temperature, chopped cilantro