Inspired by yet another celebrity chef, this time Michael Symon, I prepared my own version of his Salsa Verde. I had planned a roasted chicken for dinner and wanted to use up some leftover fresh herbs. This tangy fresh tasting salsa is the perfect accompaniment to the bird. I was wary of making too much knowing that my young children would probably not favor the bright green sauce, but there was none leftover! I recommend doubling the recipe if you have more than 4 adult eaters (or culinary-adventurous kids) at your table.
Saucy Salsa Verde
Toss all these ingredients into the food processor:
- ½ cup parsley, basil or cilantro (or a mix, depending upon your taste and what you have on hand)
- 2 Tbsp. capers
- 2 anchovy filets (mine were from a can packed in oil)
- 1 fat clove garlic
- Grated zest and juice of one lemon
- 1 shallot
- Salt and pepper to taste
- *If you like it spicy, try adding cayenne, red pepper flake or a fresh hot pepper such as jalapeño.
Pulse the ingredients a few times (maybe 5). Continue to pulse while adding enough olive oil to make a thick sauce, probably between ¼ – ½ cup. Spoon into a pretty bowl and serve with a small spoon.