Cal Peternell’s Fried Herb Salsa
Author Notes: At virtually all times, Cal Peternell’s 4-ingredient marvel sauce can be within reach—a smart way to dispense with herbs in the crisper, and a last-minute dinner savior in one. Adapted slightly from A Recipe for Cooking (Harper Collins, October 2016). —Genius Recipes
Makes 1 cup
Fried Herb Salsa
-
1
garlic clove, pounded to a paste with a pinch of salt
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1/3
cup finely chopped parsley
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1/3
cup good olive oil
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1/3
cup crumbled fried herbs (recipe follows)
- Mix everything together, stir, taste, adjust, and spoon all over, especially on roasted, grilled, and braised meats, grilled vegetables, beans, toast even.
Fried Herbs
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Cooking oil, vegetable or olive
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Leaves from 1 bunch rosemary, sage, or savory (or a mixture), patted dry if necessary to avoid spits and splatters
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Salt
- in a small saucepan or skillet, pour enough oil for the herbs, fried in a few batches, to swim around in, at least 3/4 inch. The oil won’t really be reusable for anything else, unfortunately, since frying herbs makes it bitter, so I try not to use too much. Heat the oil to 325° F or until it is shimmery, not smoking, and a leaf dropped in sizzles enthusiastically, but does not scare you out of the kitchen.
- Fry a batch of herb leaves, and when the sizzling has nearly stopped, dip them out and onto paper to drain while you fry the next batch. Sprinkle them with salt and use them right away or refrigerate them, covered tightly; they’ll last at least a week.
- * Extra fried herbs can be sprinkled over roasted, grilled, or braised meats; crumbled and tossed with boiled or roasted vegetables, or sprinkled over fried ones; floated on bowls of soup; mixed with fresh garlic and parsley for more salsa! (Fill in the blank with your variation.)
- This recipe is a Community Pick!
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over 1 year ago Glenn
Do you recommend cutting the rosemary's leaves in small pieces? Or is it not a benefit to do so?
over 1 year ago Kristen Miglore
Kristen is the Creative Director of Food52
It's easier to fry them and skim them out if you leave them whole, but then you can crumble them up easily to whatever size you like.
over 1 year ago Glenn
Thanks, Kristen! That makes sense.
over 1 year ago Daniel Barwick
Made this and loved it...frying the herbs was almost as much fun as eating it. :) Added some thyme and was very good.
over 1 year ago Kristen Miglore
Kristen is the Creative Director of Food52
Yes, so fun!
over 1 year ago Pam Marshall
Could this be mixed into your regular gravy?
over 1 year ago Kristen Miglore
Kristen is the Creative Director of Food52
Cool idea—the oil might make for a slightly broken-looking sauce, but I bet it would be delicious!
over 1 year ago Ana B.
My family does not like rosemary. What can be substituted? Oregano? Thyme? Even cilantro? Please advise. Thank you!
over 1 year ago Kristen Miglore
Kristen is the Creative Director of Food52
Yes, I think absolutely any herb you love (or combo) could work, although the hardier ones like sage, oregano, and thyme tend to hold onto more flavor when cooked than more delicate ones like cilantro and mint.
over 1 year ago beth
How long will the salsa last in the refrigerator? The freezer?
over 1 year ago Kristen Miglore
Kristen is the Creative Director of Food52
In the fridge, this should be used up within a week (because of the botulism risk in storing fresh, unprocessed garlic in oil too long). I haven't tried freezing it but it should freeze well, like pestos do (best used within a few months). The texture of the fried leaves will probably soften but the flavor will be preserved.
over 1 year ago roachbutters
great
Showing 12 out of 12 comments