Salsa Verde Print Recipe Back to Website
Recipe by Gracie Schatz
This vinegar technique can be applied to a multitude of ingredients. If you don’t have a shallot, use an onion, or a spring onion. I love sherry and champagne vinegar but you can use whatever you think will best suit the meal you are making. For instance, if I am making tacos, I might use lime juice instead of vinegar, if I am making fish, I might use lemon juice, if I’m making fried fish, I might use malt vinegar, for steak I like sherry or red wine vinegar.
My favorite herbs to use are fennel frond, parsley and dill. This is another opportunity to adjust based on what you are serving. For tacos, I’ll use mostly cilantro with a little fennel frond and a pinch of fresh oregano. Be careful with rosemary and oregano, they can be almost medicinal if used in too great of quantity. For fresh eggs or fish, I love tarragon, dill and parsley together, for lamb I like mint, parsley and oregano, for beef, I like cilantro, oregano and parsley. Sometimes I’ll add in fresh basil or arugula. Anything that is tender and green will work.
- 1 small shallot, finely diced
- Enough vinegar to submerge the diced shallot
- 1 cup finely chopped fresh herbs
- 1 clove of garlic, pressed through a garlic press or grated with a micro plane
- 2 anchovy fillets
- 1 Tbsp capers
- Enough good olive oil to submerge the fresh herbs
- Dice the shallot as fine as you can and place it in a small bowl, submerge with vinegar.
- Let the shallots sit in the vinegar for at least ten minutes, up to an hour.
- Chop your fresh herbs.
- Place the finely chopped herbs in a medium size bowl and submerge them in good olive oil.
- Add the crushed garlic and finely chopped capers and anchovies. Slowly stir in the pickled shallot a little at a time, taste as you go. You want to balance the acidity and the herbaceousness.
- Finish with a pinch of salt if you need to.
- This sauce is best right away. It will be good for a couple of days.