Vegetarian Salsa Verde?
Is it at all possible to make salsa verde without the anchovy? I know it wouldn't be quite the same, but is there anything you could substitute for it?
Recipe question for:
Salsa Verde
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6 Comments
What a creative idea subbing wakame for the anchovy.
@latoscana
yes, it's confusing as 'salsa verde' is both mexican and Italian. The Mexican version is tomatillas, peppers, garlic, onions..etc.
The Italian version is parsley, garlic, lemon juice, olive oil. (think a chimichurri sauce).
I hit this same sticking point of naming the other week when researching a recipe for Mexican "Salsa Verde" with tomatillas....and got lots of hits for the Italian version.
(which was used in the excellent summer squash gratin recipe Amanda posted).
IMHO you can just drop the anchovy bit of that.
missbellpepper, i've had salsa verde plenty of times when the anchovy was left out, and i'm talking about both eating it and serving at restaurants where i've worked. i think there is some room for variation-- i've seen versions that vary the herbs, the use of lemon zest and anchovy, and the type of acid.