Salsa verde is a type of green, cold sauce prepared from fresh herbs. Depending on the country, this sauce can be prepared in several ways. In Italy and France, parsley, capers, anchovies, vinegar and olive oil are used to prepare it. The sauce is seasoned with lemon juice, garlic and salt. The Mexican version of salsa verde is based on tomatoes that are combined with chili, garlic, onions and spices such as coriander and olive oil.
Another type of green sauce is the Argentinian chimichurri, which is made by combining parsley with chili, coriander, red onion and garlic. Lemon juice, olive oil and dried chili flakes are also added to it.
Salsa verde can be prepared from various fresh herbs. You don’t have to stick to one standard recipe. If you have fresh oregano, carrot leaves or parsley on hand, use them. If you have fresh chives or mint, use them. You can combine practically all kinds of soft herbs.
Salsa verde is great when served with grilled beef or poultry, roasted fish, as an addition to tacos, pita and baked vegetables.
Ingredients for salsa verde.
- 3 dkg fresh parsley
- 5 g fresh basil leaves
- 1 teaspoon of Dijon mustard
- 30 g capers
- 100 ml olive oil
- 1 big clove of garlic
- 1 tablespoon of apple cider vinegar
- a pinch of salt
- 5 g fresh chives
How to make salsa verde.
Put the washed basil leaves, washed and finely chopped chives and parsley into a tall plastic container. Add Dijon mustard, mashed garlic, salt, vinegar, capers and olive oil. Blend all the ingredients into a homogeneous, creamy consistency. Store the sauce in the fridge for several days.
Good to know when making salsa verde.
As for the basil, separate the leaves from the stem and twigs. Add only the leaves to the sauce.
You can use red or white wine vinegar, lemon juice or lime juice instead of apple cider vinegar.
Do you like green sauces? If so, try our recipe for Chimichurri.