Salsa Verde Recipe
This Salsa Verde Recipe is healthy, super easy and incredibly delicious and adds a modern flavor and twist to your meals. This definitely gives a WOW! factor at our dinner parties.
Salsa Verde Recipe
- 1 tbs rice bran oil
- 3 cups of chopped parsley
- 1/2 cup spring onions, diced finely
- 1/2 c basil, finely chopped
- 1/2 c red wine vinegar
- 1/2 c red wine
- 1 stock cube ( vegetable or chicken)
- 1 small whole chili
- 1/2 cup crushed toasted almonds
To put this salsa verde together:
In a roomy sauce pan, heat the rice bran oil. When hot, toss in all the greens and the chili and saute till it is all wilted and combined. It only takes a few minutes.
Pour in all at once the red wine and the vinegar. You'll hear it sizzle and that's what it's supposed to do. It is surprising but the liquid evaporates quickly and the flavors infused into the herbs.
Crumble the stock cube over the herbs and combine well.
Remove from the heat and spoon into a serving bowl. (The salsa can be frozen at this stage and thawed for use at a later time)
Just before serving scatter over 3/4's of the crushed toasted almonds and top with the remainder.
We enjoyed this sauce with our roast sirloin beef. It was just wonderful!
Now, I know some of our visitors like checking out each of the steps, just to see that they are on track.
So, click on the image to go directly to the step by step tutorial.
Tips From Easy Recipes
The chili is added for just the hint of a "bite". Don't open it up as it'll then make the sauce too hot. I've found the balance of flavors is just right as in our recipe.
You may substitute a pinch of piri-piri in lieu of the chili.
This modern sauce goes well with roasts. Check out some ideas below.
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