South Indian Salsa Verde
South Indian Salsa Verde When you I say Salsa Verde most people think of tomatillo salsa, but Salsa Verde is a classic Italian sauce consisting primarily of parsley and olive oil. The simple recipe has been modified to give it a more south Indian flair while maintaining its vibrancy. It has a really fresh and invigorating taste that people love. The traditional way is to chop the fresh Italian parsley as bruising the parsley in a food processor does not bring out the flavor as strongly. This recipe however does recommend a food processor because most people are not keen on chopping parsley for 5-10 minutes.
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It is a great sauce that has a variety of uses. In the summer I tend to lather it on steamed veggies, but it is also great on roasted veggies and you can dip celery or carrots in it for a snack. This recipe will give you the basics but you can experiment with adding other green herbs like thyme, mint, rosemary, basil, sorrel and even lemongrass for different flavors.
You may find that you like your salsa verde a little bit thicker or thinner than the recipe provided here. If that I the case you can add more extra virgin olive oil (EVOO) or water to thin it out.
Salsa Verde
Wash any dirt off the parsley and cilantro and remove the majority of the stems. Then coarsely chop the leaves and place in a food processor. Deseed and coarsely chop the green bell pepper and place on top of the herbs. Peel and coarsely chop the ginger and then place in the food processor. Then add the dates, pumpkin seeds, salt and lime juice. Begin to blend the ingredients and pour in the olive oil slowly. Add additional oil or water until the desired consistency is reached. This sauce makes a great addition to Mexican food or to dress steamed vegetables.
You may find that you like your salsa verde a little bit thicker or thinner than the recipe provided here. If that I the case you can add more extra virgin olive oil (EVOO) or water to thin it out.
Salsa Verde
- 1 bunch cilantro (if you don’t like cilantro you can use parsley)
- 1 bunch Italian parsley
- 1 green bell pepper
- 1 knuckle of fresh ginger root
- 2 dates, pitted
- ½ cup sprouted pumpkin seeds
- 2 Tablespoon lime juice or apple cider vinegar
- ½ tsp salt
- 1/3 cup olive oil
- Optional: ¼ of a jalapeno, deseeded
Wash any dirt off the parsley and cilantro and remove the majority of the stems. Then coarsely chop the leaves and place in a food processor. Deseed and coarsely chop the green bell pepper and place on top of the herbs. Peel and coarsely chop the ginger and then place in the food processor. Then add the dates, pumpkin seeds, salt and lime juice. Begin to blend the ingredients and pour in the olive oil slowly. Add additional oil or water until the desired consistency is reached. This sauce makes a great addition to Mexican food or to dress steamed vegetables.