Saturday, July 9, 2011

Salsa Verde

Salsa Verde
Based on this original recipe

Printable Version

2 cups mixed fresh herbs (basil, parsley, cilantro)
1 garlic clove
1 ¼ t red wine vinegar
2 T capers, rinsed and drained
½ cup Extra Virgin Olive Oil
Salt and Pepper to taste

Blend ingredients together with an immersion blender or in a food processor.

USES: toss with vegetables like green beans, potatoes, or summer squash, drizzle on meat, chicken, or seafood, spread on a sandwich, try it with your morning eggs, ENJOY!


NOTES: the original recipe calls for 3 anchovy fillets. My husband shies away from the flavor of anchovy, so I left it out.
I thought my version was a tad bit salty. I think I put in my usual amount of salt for my taste and I’m thinking the capers added more saltiness. I’m sure the anchovies would add even more. Taste test first.

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