Recipe: Salsa Verde


Around here, when we hear 'salsa verde' we think of mild to spicy tomatillo-based salsa's, great for tacos, stews, and enchiladas. This recipe isn't that - it's a European take on salsa and is great with our tinned seafood, fresh seafood, any grilled meats, sandwich spread, or just a great dip on its own. Vegan/GF and NO CILANTRO! (we love it, but know many people are averse to it - if you like cilantro like we do, use half parsley/half cilantro) Ingredients: 1 bunch parsley - ideally Italian flat leaf, but if you can only find the crinkly kind, also works. 1/4 cup green olives, pitted 1/4 cup capers, rinsed well 3 garlic cloves, peeled and crushed Salt good quality olive oil Method: Place parsley (stems included) in a food processor or high-powered blender. Pulse to break down. Add olives, capers, and garlic. Pulse to break down more. Then turn on and add olive oil to create a paste. Season with salt to taste. You can increase the amount of olive oil and add lemon juice to make a 'saucier' version - that's great as a drizzle over a variety of things or a very fresh tasting dressing (especially nice on roasted vegetables and boiled potatoes). Cheers!

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