Dec 062013
 

 

Spices and herbs are my culinary passion. Now I’m adding some sauces to my list of favorites. Among them are red and green skhug, Mexican salsa, Mexican salsa verde and Spanish salsa verde.

 

If the main components in Mexican salsa are tomatillos or green tomatoes, her Spanish sister is prepared from green parsley.

There are a lot of variations of Spanish salsa in the world. Basic sauce is usually made with parsley, garlic and olive oil. Lemon juice is another common ingredient.

I wanted to bring in more flavor to the salsa and to make it taste more complex, even multi-layered. So I added a bit of onion, basil, thyme and anchovies. Right amount of anchovies will not be noticeable as a ‘fishy’ taste but will  create a great salty note. Infused lemon peel is intensifying citrus flavor in the salsa.

You can make the sauce thicker or thinner just by reducing or increasing the amount of olive oil in it.

Wonderful Spanish salsa verde is great on a toast, in soups, with meat, poultry or fish. Fish and salsa verde is a classic combination in Spain. Sautéed or steamed vegetables with a touch of emerald green sauce will not only look more elegant, but also will be full of flavors. A few spoonfuls of this vibrant salsa will create a new aromatic dish from simple boiled potatoes. Also Spanish salsa verde could be an excellent and healthy alternative to mayonnaise in sandwiches. Gorgeous sauce!

 

  

Ingredients

  • 1 cup parsley
  • 1/8 cup basil leaves (optional)
  • 1 tbsp fresh thyme (optional)
  • 1 small shallot
  • 1 green chili peppers (jalapeno), remove seeds and membranes
  • 1 very large garlic clove
  • 3-4 small anchovy fillets (optional)
  • Juice of ½ lime or lemon
  • Zest of ½ lime or lemon (optional)
  • ½ tsp black pepper
  • Salt (if needed)
  • 1 extra virgin cup olive oil
  • Oil from anchovies (optional)

 

 Preparation

Cut herbs and vegetables roughly.

Work all the ingredients in a food processor or blender to get a smooth sauce.

Store refrigerated in a jar.

salsa verde spanish (2)salsa verde spanish (3)

salsa verde spanish (4)salsa verde spanish (12) 

 

  • Tip:

Salsa stores well in a refrigerator. However, as the olive oil solidifies when refrigerated the sauce should be allowed to warm to room temperature prior to use.

After trying this recipe once, next time you can make some adjustments according to your personal taste: less or more lemon juice, pepper, garlic or herbs.

After making the salsa don’t  forget to grind some bread slices in the same bowl – you will make aromatic bread crumb for soups, casseroles, gratins, pasta, breading and so on.

 

 

Cook with pleasure and enjoy the world!

 

 Leave a Reply

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

(required)

(required)