"It's not easy being green." - Kermit the Frog
Nuts to that, you melancholy amphibian. 1) You're the world's most famous frog; and 2) Green is good. Incidentally it's my favourite colour (but only emerald green, none of that grass coloured shit...) and many of my favourite foods are green.. *cough* avocado *cough*. Aside from the plant-butter of the gods there are lots of incredible greens out there. Fresh herbs? Yum. Green chillies? Double yum. Put them together? A super zingy, super versatile, super yummy sauce - Jalapeno Salsa Verde.
Salsa verde translates to "green sauce" so that should give you a pretty good indication of what we're dealing with, but just in case it doesn't I'll throw in some extra details. This sauce is basically a bunch of herbs blended with chilies, lemon juice, Dijon mustard, olive oil and anchovies. Yes, anchovies. I'm not a big anchovy person, much to the dismay and confusion of my husband, but I always use them when making this. They're blended up into the sauce so no one has to deal with chunks of little hairy fish (gag...) but add more than just saltiness, they add a real depth of flavour that you can't achieve with salt alone. However if you're vegan/vegetarian/super opposed to anchovies then by all means leave them out and add extra salt to taste. You could also totally use capers (why have I never thought of this until this second?)
I use this sauce on EVERYTHING. Or at least most things. It's delicious drizzled over greens, stirred through pasta, mashed into avocado or dolloped onto scrambled eggs. You can alter the amount of jalapeno to suit your taste buds - I found two tablespoons gave it a really nice kick but if chili isn't your thing then I'd recommend halving that. You can leave it out completely and make up the consistency with a extra olive oil and hot water, which I've done when serving it to children or sissies.
Mix up the blend of herbs to suit whatever you have - salsa verde isn't defined by the particular blend of herbs you use but rather it's basis as a herb sauce. Replace mint and coriander with basil and sage, or add whatever blend of herbs you have in the garden or fridge. I promise - it will transform whatever you put it on into oral fireworks. Who wouldn't want that?
Jalapeno Salsa Verde
(makes approx 1 cup)
1 & 1/2 cups fresh parsley leaves, firmly packed
1/2 cup fresh mint leaves, firmly packed
1/2 cup fresh coriander leaves, firmly packed
2 tbsp pickled jalapenos
Juice of 1 lemon
2 anchovies (or try 1 tbsp of capers for vegan variation)
2 tsp dijon mustard
2 tsp olive oil
1-2 tbsp hot water
1) Blend herbs, jalapenos, lemon juice, anchovies, mustard and olive oil with 1 tbsp hot water until a smooth sauce forms.
2) Add extra hot water if sauce is too thick. Store in an airtight jar in the fridge.
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