- 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.
22 Comments on Salsa Verde:
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...
This sounds wonderful! Even better (less oil) than the Chimicurri that I often use. I'm making it right now.
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.
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.
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.
Amanda is a co-founder of Food52.
added about 1 year agoWell put!
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.
Amanda is a co-founder of Food52.
added about 1 year agoBob, thanks for this info -- I didn't know about the addition of egg. Will try it sometime.
Absolutely adore salsa verde. Have been known to eat it on its own with bread. Thanks for sharing this recipe with us.
Amanda is a co-founder of Food52.
added about 1 year agoI like it on bread, too, sometimes with a sliver of cheese.
Amazing how something so simple immediately elevates a dish into superstar status! Thanks for the recipe.
Would it be heresy to omit the anchovy? I cannot abide anchovies!
Amanda is a co-founder of Food52.
added about 1 year agoWould be totally fine -- part of what I love about this sauce is its flexibility. Enjoy.
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 :-)
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.
I have one answer: anchovy paste
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.
Amanda is a co-founder of Food52.
added about 1 year agoYes, this is the Italian version! I should have made that clear.
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!
Amanda is a co-founder of Food52.
added about 1 year agoSee my reply above!
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.com/2010/07/lemon-souffle-with-raspberry-sauce.html
Amanda is a co-founder of Food52.
added about 1 year agoYes, flatleaf parsley. And thanks for the link!
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