Taking the ingredients of Salsa and grilling them over a camp open fire gives this popular Mexican Salsa a deeper rich flavor that can’t be achieved at home.
Italian Salsa Verde
This version of an Italian Salsa Verde is a less acidic and more savoury cousin to chimichurri. The blend of capers and anchovies add depth, while the parsley and lemon bring a freshness and lightness to the dish.
This recipe pairs nicely with a steak or other cut of grilled or seared meat. You can also use it to top fish or chicken.
After preparing the sauce, make sure to let it sit in the fridge for the flavours to develop.
1/2 cup chopped flat leaf parsley
1/4 large lemon, zested and juiced
2 cloves garlic
1 1/2 tablespoons capers, rinsed
1 tablespoon white wine vinegar
1/3 cup olive oil
Pepper, to taste
In a small food processor, combine all the ingredients. Pulse a bit until just blended.
Let the salsa verde rest in a fridge or cooler for a minimum of 1 hour before serving.