Next in our ongoing series of “Strong-Smelling Summer Sauces”: salsa verde. I’ve been really interested in this one lately. I’m not ashamed to say I learned it from Tom Colicchio’s recipe in the ‘witchcraft cookbook. But really, you don’t need a recipe.
- shallots (twice as much as you put garlic)
- capers (enough)
- olive oil (to lubricate)
- white wine or sherry vinegar (acid)
- salt & pepper (to taste)
- parsley, flat-leaf (lots)
Dice up all the ingredients, put them in your mortar (or food processor I suppose, but that’s not very photogenic, is it?) and pound the mixture into a fine slurry.
You can use this pungent condiment on anything you see fit. It’s especially good accompanying skirt steak, or any cut of meat flavorful enough to stand up to it. The other day I used it on a BLT in place of aïoli. Not bad!