Special Salsa Verde
A vibrant, herbaceous salsa verde with capers, anchovy, and red pepper flakes, perfect for grilled fish or warm beans, adding bold flavor and freshness to your dishes.
Ingredients
- 1 c. olive oil
- 1/2 c. chopped parsley ⓘ
- 1 Tbsp. chopped rosemary
- 1 Tbsp. chopped thyme ⓘ
- 1 Tbsp. chopped mint ⓘ
- salt and pepper to taste ⓘ
- 1 Tbsp. chopped capers ⓘ
- 1 tsp. chopped anchovy ⓘ
- 1 tsp. red pepper flakes ⓘ
- 1/4 c. shallot, scallion or sweet onion, finely chopped ⓘ
- lemon juice and/or red wine vinegar to taste ⓘ
Instructions
- Mix together olive oil, chopped parsley, rosemary, thyme, mint, salt, and pepper.
- Add chopped capers, anchovy, red pepper flakes, and finely chopped shallot or onion.
- Add lemon juice and/or red wine vinegar to taste and mix well.
- Spoon over warm beans or serve immediately with grilled fish.
- Let cool if desired before serving.
Tips & Substitutions
For a twist, consider adding chopped olives or sun-dried tomatoes for extra flavor. If fresh herbs are unavailable, dried herbs can be used, but adjust the quantities since they are more concentrated. Use lemon juice or red wine vinegar based on your preference; both add bright acidity. This Special Salsa Verde is versatile and can also be used as a marinade for grilled meats or vegetables.
Serving Suggestions
This Special Salsa Verde pairs beautifully with grilled fish, making it an excellent addition to a seafood feast. Serve it alongside warm beans, roasted vegetables, or as a zesty topping for crostini. It also complements Mediterranean recipes, creating a refreshing contrast to richer dishes like the Spicy Tomato-Fish Chowder or Neptune Skillet Supper.
Storage & Reheating
Store any leftover salsa verde in an airtight container in the refrigerator for up to a week. The flavors will meld and improve over time. To reheat, gently warm it in a saucepan over low heat, stirring occasionally. If it thickens, whisk in a little olive oil to restore its consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Special Salsa Verde contains roughly 153 calories, with 2g protein, 2g carbohydrates, and 16g fat. It is a good source of vitamin C (14% of the Daily Value) and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 1918mg per serving (83% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salsa verde ahead of time?
Yes, you can prepare the salsa verde a day in advance. Just keep it in the refrigerator in an airtight container. The flavors will deepen and meld overnight, making it even more delicious when served.
What can I substitute for anchovies?
If you're not a fan of anchovies, you can omit them entirely or replace them with a dash of Worcestershire sauce for a similar umami flavor. Alternatively, consider using a bit of miso paste for depth without the fishy taste.
Is this salsa verde vegan?
The original recipe includes anchovies, which are not vegan. To make it vegan, simply omit the anchovies and adjust seasoning as needed. The combination of fresh herbs and olive oil will still provide a vibrant and flavorful sauce.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).