in Latin America

Salsa Verde

updated

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Ingredients for 1 servings:

  • 2 bunches of flat-leaf parsley
  • 10 leaves of fresh basil
  • 10 fresh mint leaves
  • 1 clove(s) garlic, crushed
  • 1 tbsp Dijon mustard
  • 1 tbsp capers
  • 2 anchovy fillets
  • ½ tbsp red wine vinegar
  • 150 ml olive oil
  • Salt and pepper, black

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Total time approx. 45 minutes

Sauce for grilled food

Combine all ingredients except salt and pepper in a blender or food processor fitted with the cutting blade and process until puree. Season with salt and pepper. Cover and let stand at room temperature for 30 minutes. Serve at room temperature. Plan ahead: Prepare the salsa up to 3 days in advance. Cover and refrigerate. Bring to room temperature and stir thoroughly before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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