Advertisement

Salsa verde

Time 10 minutes
Yields Serves 4 to 6
Salsa verde
1

Rinse the anchovies under running water to remove excess salt and then soak in water to cover in small bowl until softened, about 5 minutes. Remove the fillets, discard the skeletons and soak another 5 minutes until flexible. Chop coarsely.

2

With a mortar and pestle, pound the garlic with the salt to a smooth paste. Add the capers and chopped anchovy, and pound to a coarse paste. Add the herbs and pound to a paste. Starting with just a little at a time, add the olive oil, stirring with the pestle to make a smooth emulsion. Stir in the red wine vinegar. Taste and adjust salt and vinegar.

3

To make salsa verde in the blender or food processor, pulse the anchovies, garlic, capers and herbs to a coarse paste. With the machine running, slowly stream in the olive oil. Stir in the vinegar and add salt to taste.


Russ Parsons is a former food writer and columnist at the Los Angeles Times.
Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.