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Salsa Verde

By Chef John Ash

This is a quick little sauce of Spanish origin that is delicious on all kinds of grilled, pan seared or roasted meats, fish, and vegetables. Note that I’ve used blanched or roasted garlic rather than the fresh raw type. I think this is especially important if you are going to make the sauce ahead of time. Over time, raw garlic can become harsh and hot. Blanched or roasted garlic maintains it’s more subtle and sweet flavor and doesn’t overpower the sauce as it sits.

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    Serves 4

    Total Time 45 minutes

    Prep Time 20 minutes

    Difficulty Level Medium


    2 c coarsely chopped parsley

    1/2 c chopped fresh basil or mint

    4 (or more) anchovy fillets in oil

    2 tbsp drained capers

    2 tbsp blanched or roasted garlic (see note below)

    1 tbsp finely grated lemon zest

    2/3 c or so fruity extra virgin olive oil

    Salt and freshly ground black pepper to taste


    1. Add the parsley, anchovies, capers, garlic, basil and zest to a food processor or blender. With machine running, slowly add the oil until just blended. Sauce should still have a little texture. Season with salt and pepper. Can be stored covered and refrigerated for up to 1 day. Makes about 1 cup.

    2. To poach garlic, separate cloves but don’t peel. Place in a small saucepan and cover with at least ½ inch of cold water. Place on stove over high heat and bring to a boil. As soon as the water boils, drain and repeat the process one more time. Rinse to cool off cloves. Remove husk from poached garlic and store covered in the refrigerator for up to 2 weeks.

    3. To roast garlic, cut off top quarter of a whole head to expose each of the cloves. Drizzle with a little olive oil and season with salt and pepper. Wrap loosely in foil and roast in a preheated 375-degree oven for 30 – 40 minutes or until garlic is soft when gently squeezed. Store covered in the refrigerator for up to 2 weeks. Squeeze out as needed.

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