South African Salsa Verde
Wednesday, July 15, 2020
Salsa Verde means different things in different parts of the world. Most translate it to the tomatillo salsa version we all top our tacos with. This version, based in a chimichurri sauce, is great with grilled meats and roasted veggies. We love the richness that comes from anchovies and the hit of acid from the vinegar. This recipe is all about the herbs and acid that cuts rich meat and bring vegetables to life. It is one that is always on the table during the summer.
Feel free to switch the herbs out for any other type of green. We love using beet tops or carrot tops for something more earthy.
Feel free to switch the herbs out for any other type of green. We love using beet tops or carrot tops for something more earthy.
Ingredients
2 cups Italian flat leaf parsley
3 garlic cloves
6 anchovy filets
1 tsp. ground cumin
1 Tbsp. champagne vinegar
½ cup olive oil
Kosher salt
Freshly ground black pepper
Instructions
Finely chop the flat leaf parsley and garlic and set in a medium size bowl.
Finely chop the anchoives. Using the side of your knife, work your blade back and forth to create an anchovy paste. Place your anchovy paste in the bowl with your herbs.
To your bowl, add the ground cumin and champagne vinegar. Mix ingredient throughly.
While whisking your herb mixture, slowly add your olive oil to create a emulsion.
Season with salt and pepper. Allow mixture to stand at room temperature for at least an hour, to allow the flavors to combine.
Store in a jar, with a small layer of olive oil over the top in the refrigerator.
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