Tangled Branches: Satiated
riveting tales of how we sustain ourselves
Saturday, October 20, 2007
Deborah Madison's Salsa Verde
When I hear "Salsa Verde" I think of tomatillos and green chiles, but Deborah Madison's Salsa Verde has nothing to do with hot peppers. This is a versatile olive oil-based condiment, thick with parsley, and very adaptable. So adaptable in fact, that she's included a different version of it in all three of her cookbooks on my shelf. The common ingredients in all the recipes are olive oil, parsley, garlic, and capers. This sauce is good on just about everything, and I could sit down and eat it with a spoon, but try it on scrambled eggs, or boiled potatoes, or spread on bread with a slice of cheese.
I don't want to copy published recipes here but others feel no such scruples, so if you do an internet search for Deborah Madison and Salsa Verde you should come up with enough information to make this sauce.
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