Green sauce or salsa verde is an herb-based uncooked sauce. Different countries have their own versions and uses of salsa verde. Today we are making an ancient, rustic, and primitive Italian salsa verde. In this recipe, garlic, salt, parsley, capers, and anchovies are ground together. White wine vinegar and olive oil are then added to bind the ingredients together. This green sauce is very easy to make yet full of flavor and perfect for any grilled meat.
Ingredients:
• 2 cloves garlic
• ¼ tsp coarse salt
• ¼ cup of flat-leaf parsley leaves
• 2 tsp capers
• 1 tsp anchovy paste
• 2 tbsp olive oil
• 1 tbsp white wine vinegar
Instructions:
This recipe takes about 20 minutes to make. Serves 2.
Crush garlic with salt in a molcajete (a kind of mortar and pestle made with volcanic stone) – or with another type of mortar and pestle – until you get a paste-like consistency.
Add parsley, capers, and anchovy paste.
Continue grinding until the mixture is coarsely ground.
Stir in vinegar and olive oil.
Transfer to a bowl and serve.
Ideas And Tips:
• If you don’t have a molcajete or mortar and pestle, you can use a food processor, blender or spice mill.
• You can substitute white wine vinegar with regular white vinegar, lemon juice or lime juice.
• If you want a spicy sauce, you can add green chili or jalapeño.
• This sauce can store in the fridge for up to a week. Make sure you put it in an airtight container.
• This sauce contains 135 calories.
images – https://www.youtube.com/watch?v=WEPeGKml0OQ
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