{"id":570,"date":"2012-12-28T15:30:10","date_gmt":"2012-12-28T14:30:10","guid":{"rendered":"http:\/\/www.american-cooking.de\/?p=570"},"modified":"2026-10-02T10:53:09","modified_gmt":"2026-10-02T08:53:09","slug":"salsa-rosso-verde","status":"publish","type":"post","link":"https:\/\/www.american-cooking.de\/?p=570","title":{"rendered":"Salsa Rosso-Verde"},"content":{"rendered":"<p><a href=\"https:\/\/www.american-cooking.de\/?attachment_id=1415\" rel=\"attachment wp-att-1415\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-1415\" src=\"https:\/\/www.american-cooking.de\/wp-content\/uploads\/2012\/12\/salsa_verde.png\" alt=\"\" width=\"1536\" height=\"1024\" srcset=\"https:\/\/www.american-cooking.de\/wp-content\/uploads\/2012\/12\/salsa_verde.png 1536w, https:\/\/www.american-cooking.de\/wp-content\/uploads\/2012\/12\/salsa_verde-300x200.png 300w, https:\/\/www.american-cooking.de\/wp-content\/uploads\/2012\/12\/salsa_verde-1024x683.png 1024w, https:\/\/www.american-cooking.de\/wp-content\/uploads\/2012\/12\/salsa_verde-768x512.png 768w\" sizes=\"auto, (max-width: 1536px) 100vw, 1536px\" \/><\/a><\/p>\n<div class=\"recipe-layout\">\n<div class=\"ingredients\">\n<h2>Zutaten<\/h2>\n<ul>\n<li>3 Eier-Tomaten (wenn erh\u00e4ltlich) oder 2 Fleischtomaten<\/li>\n<li>3 EL feingehackte Schalotten<\/li>\n<li>2 EL fein gehacktes Koriandergr\u00fcn<\/li>\n<li>2 EL frisch gepresster Limettensaft<\/li>\n<li>1 EL feingehackte gr\u00fcne Chilischote<\/li>\n<li>Salz und frisch gemahlener Pfeffer zum Abschmecken.<\/li>\n<\/ul>\n<\/div>\n<div class=\"method\">\n<h2>Zubereitung<\/h2>\n<ol>\n<li>Die Tomaten in der K\u00fcchenmaschine oder mit einem P\u00fcrierstab p\u00fcrieren. Die anderen Zutaten untermengen und abschmecken. Wer es sch\u00e4rfer mag, kann mit Tabasco nachw\u00fcrzen. Einen besonderen \u201ePfiff\u201c erh\u00e4lt die Sauce, wenn man 2-3 TL (\u201egoldenen\u201c) Tequila unterr\u00fchrt.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<p class=\"recipe-origin\">Diese mexicanische Sauce besteht aus rohem Gem\u00fcse und passt zu gegrilltem Fisch, Gefl\u00fcgel und hellem Fleisch, sowie als Dip zu Tortilla-Chips.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten 3 Eier-Tomaten (wenn erh\u00e4ltlich) oder 2 Fleischtomaten 3 EL feingehackte Schalotten 2 EL fein gehacktes Koriandergr\u00fcn 2 EL frisch gepresster Limettensaft 1 EL feingehackte gr\u00fcne Chilischote Salz und frisch gemahlener Pfeffer zum Abschmecken. Zubereitung Die Tomaten in der K\u00fcchenmaschine oder mit einem P\u00fcrierstab p\u00fcrieren. Die anderen Zutaten untermengen und abschmecken. Wer es sch\u00e4rfer mag, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[41,6],"tags":[],"class_list":["post-570","post","type-post","status-publish","format-standard","hentry","category-grillsaucen","category-tex-mex-kuche"],"jetpack_shortlink":"https:\/\/wp.me\/p4tbSL-9c","jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts\/570","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=570"}],"version-history":[{"count":3,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts\/570\/revisions"}],"predecessor-version":[{"id":1416,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts\/570\/revisions\/1416"}],"wp:attachment":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=570"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=570"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=570"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}