Bel Lavoro Salsa Verde

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I am fortunate to have an herb garden planted outside my kitchen door. Herbs do not have to take up a bunch of space but are a quick and affordable luxury. I like this recipe because it adds in the kick of roasted shishito or padron peppers. If you do not want the heat — add more herbs and eliminate the peppers. This is a quick — and versatile recipe for a salsa verde that can be spooned over pork, beef, chicken or seafood. It keeps well in refrigerator — always a must for me.

PREPERATION

  • 4 to five shishito/padron peppers — toss in olive oil and roast on grill or in oven until blistered. Let cool.

  • Bunch of Basil, Parsley, Oregano or Cilantro — the point here is to add what you have available. I also take into consideration the origins of my dish (Italian, Spanish, Mexican or Cuban). You will need about two cups of each herb.

  • 1 1/4 cups Cut1886 Olive Oil

  • 12 cup red wine vinegar

  • Sea salt to taste

  • Chop herbs and roasted peppers well in food processor. Add oil. Add vinegar. Can be made ahead but bring to room temperature for serving.

Karen BeveridgeComment