This sauce has torn my family apart. We often refer to “The Great Salsa Verde Wars of 2006”. I didn’t make enough one day, and my husband and his brother nearly came to blows over the final spoonful of sauce.
Yes, it is that good. I can’t even remember how long I’ve been making it for, but as soon as winter exits to make way for spring and barbecues, I’m making this sauce.
The name salsa verde literally means green sauce. There are many different versions, featuring different herbs and complimentary flavourings, but they are all green. My version is very zesty, featuring predominantly parsley with a hint of mint, zingy capers, salty anchovies, lemon and dijon mustard.
I usually make this sauce to go with barbecued lamb, as it’s slightly acidic nature provides a foil for lamb’s fattiness. However, it also works well with chicken or fish, especially fish. The trick here is to rebalance the flavours – a bit more mustard for the lamb, a bit more lemon for fish. Use the olive oil generously to make sure the sauce has a fairly thin consistency, and use your best oil!
1 cup packed parsley leaves
3 sprigs mints
2 cloves garlic
2 tablespoons capers, drained
Juice of 1 lemon
1 tablespoon dijon mustard
Extra virgin olive oil
- Blend together all ingredients, except olive oil, in a food processor until very finely chopped and combined
- Add olive oil in a steady stream until desired consistency reached (approx 1/2 cup)
- Season to taste with salt and pepper. Add extra lemon or dijon to balance if necessary