This fresh condiment is filed with bold flavors like capers, cilantro and basil, and is sure to add a punch of flavor to whatever dish you need it for. Try it drizzled over grilled chicken or steak, or it’s even better inside fajitas!
You can either make this salsa two ways: emulsified or stirred (in reference to how the oil is added). You can pulse everything together except the oil, until you get a fine consistency. Then with the machine running, slowly pour in the oil. Adding the oil this way will keep the mixture from separating. Or, instead of adding the oil into the mixer, just pour it into a dish along with the pulsed/finely chopped herb mixture. Then stir everything together. Before you use this, just give it a quick stir then drizzle it wherever you want it.
There is a little difference in taste – the emulsified version will have a creamier texture and will look a bit more opaque. Whereas the stirred version is thinner on the palate, and is very clear looking.
|Salsa Verde|| |
- ½ bunch cilantro
- ½ bunch Italian parsley
- 6 basil leaves
- 1 Tbsp capers
- 1 Tbsp lemon juice
- 1 clove garlic, minced
- ⅛ tsp red pepper flakes
- 4 Tbsp – ½ cup olive oil
- Salt and pepper to taste
- Add all ingredients except oil into a food processor, pulse until coarsely chopped.
- With machine running, slowly drizzle in oil. Use enough until you get the consistency you want. Emulsifying the oil in the mixture will produce a creamier style dressing. If you want more of a ‘stirred’ dressing, pulse all the ingredients (except oil) until finely minced. Spoon into a dish, then stir in olive oil.