Cooking From Every Angle

Salsa Verde

July 30, 2010 • 22 Comments

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salsa verde

- Amanda

On a recent day when an acquaintance asked me what he should serve with grilled black bass, I instinctively said salsa verde. You can’t go wrong with salsa verde. There is no other sauce that extracts summer resources so vividly, or that pairs so well with other summer foods like grilled fish, chicken or steak. Salsa verde doesn’t have the heft of pesto, thanks to the acidity of vinegar and lemon, but it has plenty of kick from anchovy, garlic and red pepper flakes. You could add some basil or mint, but why should you?

Salsa Verde

Makes 3/4 cup

  • 1 cup packed parsley leaves, chopped
  • 1 teaspoon chopped capers
  • 1 anchovy filet, chopped
  • 1 small garlic clove, crushed and chopped
  • 1 tablespoon minced onion
  • Pinch red pepper flakes
  • 2 teaspoons red wine vinegar
  • Salt and pepper
  • 5 tablespoons olive oil
  • Lemon juice, to taste

In a small bowl, stir together everything except the lemon juice, then add the lemon juice to taste.

 

Comments (22)

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over 3 years ago kathilubongo

Similar to Bob Y's comment, I have made this with the addition of some finely chopped hard cooked egg. Not processed as Bob's is rather hand chopped and added at the very end. It offsets some of the sharpness of the other ingredients. Love it on just about anything...

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over 3 years ago aretaa

This sounds wonderful! Even better (less oil) than the Chimicurri that I often use. I'm making it right now.

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over 3 years ago Fork Fingers Chopsticks

Salsa verde - the Italian version is fantastic. It was traditionally eaten with boiled meats, boiled potatoes and steamed veggies. And, yes, it frequently includes eggs. I love it on fish and chicken. However, it is best used in . . .deviled eggs! I also like it with basil.

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over 3 years ago MexicoKaren

This sounds delicious, and I'll try it soon, anchovies and all. Because I live in Mexico, let me add to the clarification about "salsa verde." Here, it is made with tomates verde/tomatillos, serrano chiles, onion, garlic and cilantro. It is also scrumptious on just about everything.

Junechamp

over 3 years ago ChefJune

June is a trusted source on General Cooking.

This is undoubtedly the sauce you need when you don't know what sauce you need, but you know you need a sauce. I could eat this with a spoon.

Tad_and_amanda_in_the_kitchen

over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Well put!

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over 3 years ago Bob Y

There's a wonderful sauce vert in Provencal cooking too. Essentially, your recipe processed with hard boiled egg yolks to thicken and mellow the flavor, plus the finely chopped egg whites that offer an interesting texture. Both recipes are to die for. I, too, am very happy with some good bread and this sauce.

Tad_and_amanda_in_the_kitchen

over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Bob, thanks for this info -- I didn't know about the addition of egg. Will try it sometime.

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over 3 years ago cucinettaNYC

Absolutely adore salsa verde. Have been known to eat it on its own with bread. Thanks for sharing this recipe with us.

Tad_and_amanda_in_the_kitchen

over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

I like it on bread, too, sometimes with a sliver of cheese.

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over 3 years ago Jewels

Amazing how something so simple immediately elevates a dish into superstar status! Thanks for the recipe.

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over 3 years ago fineartdaily

Would it be heresy to omit the anchovy? I cannot abide anchovies!

Tad_and_amanda_in_the_kitchen

over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Would be totally fine -- part of what I love about this sauce is its flexibility. Enjoy.

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over 3 years ago Chef Lévana Kirschenbaum

You would be surprised how you would love the finished product, where the anchovies do their magic while escaping detection: "A blessing if disguised" one food magazine called them. Their contribution is priceless! So make them disappear: Grind them and keep going :-)

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over 3 years ago lowcountrycook

My husband, too, "hates" anchovies, but he has been blissfully yet unknowingly eating them all summer in a quite similar salsa verde that has gone on everything from grilled chicken to mushroom cakes, and in the Roasted Bagna Cauda Broccoli that we've eaten every time I can justify it.

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over 3 years ago bgavin

I have one answer: anchovy paste

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over 3 years ago dymnyno

I love this sauce and use it on a lot of dishes. Out West (I'm not sure where that starts, exactly) Salsa Verde is a Mexican sauce with tomotillas.

Tad_and_amanda_in_the_kitchen

over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Yes, this is the Italian version! I should have made that clear.

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over 3 years ago Lizthechef

Quite different from the local salsa verde recipes around San Diego - love that yours does not include cilantro, as so many folks think it tastes "soapy". Delicious!

Tad_and_amanda_in_the_kitchen

over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

See my reply above!

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over 3 years ago shelovestocook

We love to grill so this will be perfect for a late dinner. We'll definitely try this over the weekend. Did you use Italian parsley?

If you're looking for a cool and refreshing summer dessert to go with it, please visit She Loves To Cook for a very simple and easy Lemon Souffle with Raspberry Sauce.

http://www.shelovestocook...



Tad_and_amanda_in_the_kitchen

over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Yes, flatleaf parsley. And thanks for the link!