Salsa Verde -

Salsa Verde

There are many versions of this classic green salsa. Try this one drizzled over char-grilled squid, or with jacket potatoes.

Ingredients

2-4 green chillies, halved
8 spring onions
2 garlic cloves
50g/2oz salted capers
Sprig of fresh tarragon
Bunch of fresh parsley
Grated rind and juice of 1 lime
Juice of 1 lemon
90ml/6 tbsp olive oil
About 15ml/1 tbsp green Tabasco sauce, to taste
Freshly ground black pepper

Details

Serves: 4

Method

1. Seed the chillies and trim the spring onions. Halve the garlic cloves. Place in a food processor and pulse briefly.

2. Use your fingers to rub the excess salt off the capers. Add them, with the tarragon and parsley, to the food processor and pulse again until the ingredients are quite finely chopped.

3. Transfer the mixture to a large bowl. Mix in the lime rind and juice, lemon juice and olive oil, stirring lightly so the citrus juice and oil do not emulsify.

4. Add green Tabasco sauce, a little at a time, and black pepper to taste. Chill the salsa in the fridge until ready to serve, but do not prepare it more than 8 hours in advance.

Related food category:

• Salsa and Dips