Salsa Very Verde
lallimusic
Photo by Lucy Simon
- Serves
- 1 1/4 cups
- Prep Time
- 10 Minutes
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 tablespoon capers, drained and finely chopped
- 1-inch piece spicy green chile (such as jalapeño or serrano), finely chopped
- 2 cup 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
Featured Video
Salsa Very Verde
Reprinted with permission from That Sounds So Good by Carla Lalli Music Copyright © 2021 by Carla Lalli Music. Photographs copyright © 2021 by Andrea Gentl and Martin Hyers. Published by Clarkson Potter, an imprint of Random House, a division of Penguin Random House LLC.
Directions
- Step 1
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.