Salsa Verde Recipe
By
Regan Burns
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Use this easy sauce of capers, parsley, and shallots to top everything from grilled meats and fish to a steak sandwich. Don’t confuse it with Mexican salsa verde, made from tomatillos and chiles; it’s just not the same thing!
INGREDIENTS
- 3/4 cup Italian parsley leaves, finely chopped
- 1/4 cup capers, drained and finely chopped
- 1 tablespoon shallots, finely chopped
- 1 small garlic clove, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1/4 cup extra-virgin olive oil
INSTRUCTIONS
- Combine parsley, capers, shallots, garlic, mustard, and vinegar in a medium mixing bowl. Add olive oil and stir to combine.
My DH is a picky eater, so I really like something like this that can be added individually so he doesn't have to eat it. The salsa verde was just perfect for the rest of us.
I used exactly the ingredients and amounts suggested in the recipe. I made it in my mini food chopper, adding the hardest ingredients first, finishing with the parsley and olive oil. It looked just like the picture of the sauce with pork loin. We tried this with pork, steak, and lamb chops. Very tasty.
In Italy Salsa Verde is used on top of many things, including boiled meats like, chicken, pork or beef. Sometimes I substitute Salsa Verde with the Argentinian version called "Chimichurri", which is similar but without the capers and can be found already made at some supermarkets.