Tuesday, 9 August 2011

Salsa Verde

Preparation time: 10 minutes.

This is the sauce that everyone should know how to make, it's so easy and it enhances the flavour of grilled meats, great on poached or steamed  fish and seafood. Also on chicken.



  • 50 g Capers.
  • 3 to 6 small Cornichons (unsweetened gherkins).
  • 1 Heaped teaspoon of Dijon Mustard.
  • 1 Cloves of crushed Garlic.
  • 3 Tablespoon of Red Wine Vinegar.
  • 4 Tablespoon of Olive Oil.
  • 1 Hand full of washed fresh parsley.
  • 1 Handfull of washed fresh mint.
  • 1 small tin of Anchovies.
  • Cracked black Pepper

Pick you Fresh Mint and Parsley.  About one handful size bunch.

Remove Mint stalks and add leaves only to a food processor.

Remove Parsley stalks and add leaves only to a food processor.

Add the top layer of Anchovies

Add Capers.

Add Cornichons.

Add one heaped teaspoon of French Dijon Mustard.

Add one clove of grated or crushed Garlic.

Blitz in Food Processor

Whilst mixing, add Olive Oil, approximately four tablespoons.

Add red wine vinegar.

Final mix should look like a thick enough to hold itself.  Do not add salt as the Anchovies are very salty.
Add some cracked black Pepper.

Pour in a bowl, cover and refrigerate for use.
This is a fairly basic recipe, but you can add other herbs such as Basil, Chives,
Coriander in fact any green herb that you may enjoy as long as it's fresh.

Watch video instructions below.

Please leave comments.
Thank you! 

Joel Mielle

1 comment:

  1. Oh my gosh thanks for posting this. the food really looks good can't wait to try the lamb later this week...will let you know how it goes!!!!