Salsa verde
6 servings
15 minutes
Salsa verde is a traditional Mexican sauce inspired by the fresh aromas of herbs and the spicy notes of anchovies. Its history roots back to Mediterranean cuisine, where similar sauces were used to enhance the flavor of fish and meat. This sauce has a rich, vibrant taste: salty capers and anchovies harmonize with the sharpness of garlic and the softness of parsley, while olive oil gives it a silky texture. Salsa verde is versatile in use – it perfectly complements fish, meat, and vegetables, turning any dish into a gastronomic masterpiece. Try serving it with grilled steak or baked fish – and you'll feel the magic of Mexican cuisine.
1
Drain the oil from the anchovy can. Mash the anchovies in a mortar with a pestle. Add garlic, vinegar, capers, and grind into a smooth paste.
- Anchovy fillet: 1 jar
- Garlic: 2 cloves
- Apple cider vinegar: 0.5 teaspoon
- Capers: 1 tablespoon
2
Chop the parsley finely, add it to the mortar, and continue mixing while gradually adding olive oil. Season the finished sauce with pepper and salt to taste.
- Parsley: 20 g
- Olive oil: 150 ml
