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Salsa Verde!!!

By MarvinJuly 28, 2016

This is a delicious basic formula you may never make the same way twice. Enjoy!

Serving: 1 to 1 1/4 cups.

 

Ingredients:

  • 1/ 2 cup tightly packed chopped fresh flat-leaf parsley.
  • 2 to 3 tablespoons tightly packed chopped herb, such as fresh tarragon, chervil, chives, cilantro, mint, watercress, spicy broadleaf cress, garden cress, nasturtium blossoms, small nasturtium leaves, or basil.
  • 1 tablespoon capers, rinsed, pressed dry between towels, and coarsely chopped.
  • 1 small garlic clove minced fine.
  • About 2 teaspoon of finely chopped lemon zest.
  • 1 tbsp finely diced shallot or red onion or thinly slivered scallion.
  • Salt to taste.
  • Freshly cracked black pepper.
  • 1/2 to 3/4 cup extra-virgin olive oil.
  • 1 tbsp  apple cider vinegar
  • Optional dried chili flakes.
  • Optional 3 anchovy fillets, chopped.

Instructions:

  1. Combine the parsley, other herb, capers, zest, garlic, shallot or red onion or scallion, a few pinches of salt, pepper or chili flakes & (anchovies) to taste, and barely 1/2 of the olive oil. Stir and taste.
  2. Add more oil and salt to taste; since salt will not dissolve instantly in the olive oil, allow each sprinkle time to dissolve before you decide the salsa needs more.
  3. Stir in any optional ingredients and transfer to a tall   storage vessel, so very little of the salsa is exposed to the air.
  4. Don’t refrigerate, but set in a cool spot until needed. Do refrigerate leftovers.

 

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