Salsa Verde

Name: Salsa Verde
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 40
Cuisine: Mexican
Ingredients: 118 milliliters fine dried bread crumbs; 6 Tbsps salt-packed capers, soaked in water and drained, or rinsed brined capers, divided; 532 milliliters packed roughly chopped flat-leaf parsley leaves; 2 garlic cloves; 1 large Yolks from 3 hard-cooked eggs; 237 milliliters About extra-virgin olive oil; 6 Tbsps red wine vinegar; 9 fillets salt-packed anchovy fillets, rinsed; or oil-packed; 1 Tbsp canned tomato paste

Salsa Verde might be just the hor d'oeuvre you are searching for. Watching your figure? This dairy free and pescatarian recipe has 19 calories, 1g of protein, and 1g of fat per serving. This recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 40. Head to the store and pick up garlic cloves, salt-packed anchovy, yolks from hard-cooked eggs, and a few other things to make it today. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes about 40 minutes.

Instructions

Stir bread crumbs and vinegar together in a small bowl and let sit 5 minutes.

Ingredients you will need

Breadcrumbs

Vinegar

Equipment you will use

Bowl

Pound anchovies, garlic, and 4 tbsp. capers into a paste in a mortar.

Ingredients you will need

Anchovies

Capers

Garlic

Equipment you will use

Mortar And Pestle

Add egg yolks and tomato paste, then parsley, and pound to mix. Pound in bread crumbs. Stir in enough oil to make a thick sauce. If using a food processor, whirl soaked bread crumbs with anchovies, garlic, 4 tbsp. capers, the yolks, tomato paste, and parsley; then drizzle in the oil.

Ingredients you will need

Breadcrumbs

Tomato Paste

Anchovies

Egg Yolk

Parsley

Capers

Garlic

Sauce

Cooking Oil

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Food Processor

Turn into a bowl and top with remaining 2 tbsp. capers.

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Capers

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Bowl

Make ahead: Up to 1 week, chilled, with plastic wrap pressed against surface.

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Wrap

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Plastic Wrap

Equipment

Ingredients

Servings:

118milliliters

fine dried bread crumbs 6Tbsps

salt-packed capers, soaked in water and drained, or rinsed brined capers, divided 532milliliters

packed roughly chopped flat-leaf parsley leaves 2

garlic cloves 1large

Yolks from 3 hard-cooked eggs 237milliliters

About extra-virgin olive oil 6Tbsps

red wine vinegar 9fillets

salt-packed anchovy fillets, rinsed; or oil-packed 1Tbsp

canned tomato paste

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Williams Selyem Westside Road Neighbors Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 140 dollars per bottle.