Recipe: Saucy Salsa Verde

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.

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