Spicy Salsa Verde
The benefits of a little jar of this green and vibrant condiment in your fridge are myriad.Katie Workman condiment, easy salsa, quick salsa
Serving Size: Makes about 1 cup
Once you start to realize what happens when you have one or two or maybe even three little containers of versatile condiments in your fridge, the options start to bloom and mushroom.
Whipped Ricotta is one such condiment. Check it out, and see how many ways it will improve your life. Sriracha Sauce is another. Don’t even get me started on vinaigrettes.
Salsa Verde is yet another. For starters, if you grill or sauté or broil up a steak, a piece of fish, with nothing on it but some olive oil and salt, you’ve still got a fabulous dinner. Drizzle some over grilled or roasted vegetables. Mash some into a baked potato. Toss some cooked rice or grains with it.
Like pesto, like chimichurri sauce, this is the kinds of recipe that many people make many different ways. The ingredients change, though there is always parsley at the base (different herbs, sometimes anchovies, garlic or shallots as representatives of the onion family, etc.)
I left out the anchovies, but kept the capers, so this could work for vegetarians. I also went for scallions, to keep to the green theme.
Now, also like the other herb based sauces mentioned, this is traditionally made in a mortar and pestle. One of my best friends uses a mortar and pestle all the time. He is the only person I know in the country in this century who does this. I do not. I can’t tell you where my mortar and pestle are. Some very, very, very high shelf, I’m sure.
It’s the food processor all the way for me, baby. But if you have a mortar and pestle, and the desire and the forearm strength to get to it, go get ‘em. You’ll have a more authentic texture, and the ingredients will integrate better, but that’s still not motivating me to search my upper shelves for that pestle.
This will keep tightly sealed in the fridge for at least 5 days.
Spicy Salsa Verde
- 1 cup packed flat-leaf parsley leaves
- 1 cup sliced scallions
- 1 teaspoon fresh thyme leaves
- 1 tablespoon capers, rinsed
- Zest and juice of 1 lemon
- ½ cup extra virgin olive oil
- ¼ teaspoon red pepper flakes
- Kosher salt and freshly ground pepper to taste
1. Place the parsley, scallions, thyme, capers and lemon juice and zest into a food processor and pulse until chopped and well combined. With the motor running, drizzle in the olive oil, and let the motor run until it is nicely combined. Add the pepper flakes and season with salt and pepper.