Salsa Verde is a green sauce that is great with boiled meats, like the chicken that’s left over when you make brodo (broth) for tortellini. It is also good with steamed or baked fish. Salsa verde turns bland fish or chicken into something really nice. With a blender it is very easy to make.
The main ingredients are parsley, capers, garlic, anchovies, vinegar, and olive oil. There are many recipes for salsa verde around, some also include pickles, fresh breadcrumbs, or hard-boiled egg yolks. I like to include a bell pepper. In the photo you can see that the Salsa Verde I made is in fact a bit red as well. That is because I prefer a red (or yellow) bell pepper over green because it has a nicer flavor. Green, yellow, and red bell peppers are all the same peppers. The difference is just a matter of maturity: if you leave a green bell pepper on the plant long enough, it will first turn yellow and eventually red. Green bell peppers are unripe and have unripe flavors, which is why I don’t use them often. If the color of the Salsa Verde is important, you could of course use a green bell pepper or leave it out altogether.
1 clove garlic
2 anchovy fillets
2 Tbsp rinsed and dried capers
1 bell pepper, diced
salt and freshly ground black pepper
2 Tbsp red wine vinegar
pinch of sugar
120 ml (1/2 cup) extra virgin olive oil