Salsa Verde

This is Rob’s favorite condiment. He eats it on eggs, burritos, rice, enchiladas, and just about everything else 🙂

Salsa Verde

6 oil packed anchovy filets, chopped

2 garlic cloves, minced

1 1/2 Tbsp capers, chopped

1 chile pepper, chopped (we like jalapeno or Fresno)

4 cups fresh parsley, chopped fine

2 cups fresh cilantro, chopped fine

1 cup plus 2 Tbsp olive oil

In food processor (or mortar bowl) combine anchovy, chile, garlic and capers. Pulse into a thick, chunky paste. Scrape into a large bowl. Add herbs and stir. Whisk in the oil to make a sauce of the consistency that you prefer. Season with sea salt and let stand for at least 30 minutes to meld flavors. This tastes much better if you eat it the next day. Excellent over grilled lamb, fish, pork and any Mexican dish.

I know you’re probably thinking about skipping the anchovies right? Don’t do it! They really make the recipe. Trust me 🙂

This recipe is easy to make in bulk if you use a food processor or blender. It also freezes very well, or can it in mason jars if your freezer is as full as mine!

This recipe featured on Not Your Ordinary Recipes and While he was Napping

 

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6 Comments

  1. Alia said,

    March 2, 2012 at 8:07 AM

    Salsa verde is one my husband’s favorites!

  2. 35aweek said,

    March 3, 2012 at 5:01 PM

    Anchovies and capers? I’m intrigued.

    Rick Bayless has a great recipe using tomatillos that’s close to Las Palmas in flavor; I think it’s listed on the Frontera Grill website’s “recipes” section.

  3. March 15, 2012 at 6:47 AM

    […] so I add 2 chopped jalapeno peppers with the green chilies. We serve this with rice and beans, salsa verde and a big glass of raw milk or kombucha. Enjoy! Share this:TwitterFacebookLike this:LikeOne […]

  4. March 24, 2012 at 5:24 AM

    […] Shred with 2 forks or cut into strips and serve with homemade tortillas, sour cream, shredded cheese, salsa verde etc. […]

  5. March 28, 2012 at 5:30 AM

    […] choice of toppings: green onions, hot peppers, salsa verde, black beans, […]

  6. April 6, 2013 at 12:02 AM

    […] Salsa Verde or ‘green sauce” as Rob likes to call […]


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