salsa very verde
Quick & Easy
Salsa Very Verde
This little green sauce that goes with every grilled or roasted protein in your repertoire. I like to add this to tuna salad, vegetable-based soups, and brothy beans, and spoon it over fried or hard-boiled eggs, too. You could also use it as the dressing for a grain salad or put it out with roasted, boiled, or steamed potatoes (any type, including sweet potatoes).
Ingredients
- 2 oil-packed anchovy fillets
- kosher salt
- 1/2 teaspoon crushed red pepper flakes
- 1 garlic clove, finely grated
- 1 shallot, minced
- 2 tablespoons capers, drained and finely chopped
- 1-inch pieces spicy green chile (such as jalapeño or serrano), finely chopped
- 2 cups thinly sliced tender herbs (such as basil, parsley, tarragon, chervil, chives, cilantro, and/or mint), loosely packed
- 1 cup extra virgin olive oil
- 1 tablespoon cider vinegar
- freshly ground black pepper
Directions
- Place anchovies on cutting board and sprinkle with Kosher salt. Finely chop anchovies, then use the edge of your knife to smash them against the cutting board until they become a paste. Scrape into a medium bowl and add red pepper flakes, grated garlic, shallot, capers, and green chile. Add the chopped herbs and olive oil and stir. Once combined, add cider vinegar and taste to adjust seasoning with salt and pepper.
Related Posts
Turkey
Grilled Deli Sandwiches
Turkey