salsa-verde-(italiano)
Almost every country has its version of a salsa verde, and this green sauce can look and taste remarkably different depending on the region. In Mexico, it's all about the tomatillo, cilantro and jalapeños; in Italy, it relies heavily on herbs like parsley and cilantro with a good dose of anchovies and garlic; add a splash of red wine vinegar, oregano and red pepper flakes, and you've got a chimichurri from Argentina. My version has a more Italian flair and is crazy good on poultry, beef, pork, lamb, and seafood. This salsa verde is versatile, well-balanced, and absolutely delicious.
Ingredients
6 cloves Garlic, pressed (or chopped)
2 teaspoons Anchovy paste (or 4 salt cured anchovies, rinsed & deboned)
0.25 cup Capers
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