In a large bowl, whisk together the garlic, olive oil, lime juice, and salt. Add the cucumber, avocado, corn, onion, and ...

Are you tired of letting your garden’s green tomatoes go to waste? Learn how to transform those underripe gems into a jar of ...

Crockpot Salsa Verde Chicken is an easy slow cooker recipe made with chicken, taco seasoning and a bottle of salsa verde. This easy recipe makes the best shredded chicken for tacos, burrito bowls and ...

Preheat the oven to 220C/425F/Gas 7. For the salsa verde, combine the parsley and mint leaves, capers, anchovy fillets and one garlic clove. Mash together with a pestle and mortar to form a coarse ...

Creamy white chicken chili is warmed up with cumin, paprika, and salsa verde, but cream cheese brings it together for a ...

Another option, preferable for grilling season, is this lively salsa verde recipe from Skye Gyngell, an Australian-born, London-based chef and food columnist known for her fervently seasonal ...

You add boneless, skinless chicken breasts to a slow cooker (I used 2 pounds, but you can definitely just do 1 depending on ...

Crush the garlic and anchovies to a smooth paste in a pestle and mortar, then add the capers and herbs and crush together. Stir through the olive oil and vinegar and taste, adding a pinch of salt ...

Whether you like your salsa on the mild side or you prefer to feel like your mouth is en fuego after eating it, we have the ...

Heat the rice, broth and salsa in a 3-quart saucepan over medium heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender. Stir the tomato and beans in the ...

Season the bodies and tentacles with salt and pepper. Grill them over a really hot fire, 1 to 2 minutes per side. Serve with the salsa verde.