Recipe Courtesy of Curtis Aikens
Success
This recipe was saved to your Folder_Name folder.
Please sign in to save this recipe to your Recipe Box!!
In a blender combine the garlic, shallot, poblano, parsley, cilantro, oil, and lemon juice. Blend until smooth. Season with the salt and pepper.
Serve over grilled vegetables, rice or thin out with olive oil and serve as a salad dressing.
Rajas Salsa
Pumpkin Seed Salsa
By: Emeril Lagasse
Pressure Cooked Chicken Posole...
Grilled Rib-Eye with Roasted...
By: Emeril LagasseView All 40 Side Dish Collections
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
What's Hot
9854 views
03:29
9209 views
00:02:05
$54.95 
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 2 reviews
By beers70@gmail.com
woodstown, 70
on October 19, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
loved it an combine with some chimichuri even better
By jnkhess_748663
Bellingham, WA
on July 29, 2006
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made mesquite grilled salmon last night and topped it with this wonderful salsa verde. One of my guests was eating spoonfuls of the sauce even after the salmon was long gone! I didn't have shallots so I used a bit of white onion instead and used a whole head of flat leaf parsley. The flavors were fresh and creamy--definitely a keeper.
Read all 2 reviews