"Roasted tomatillo sauce for a tangy green salsa.".
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Nutrition per Serving
Ingredients
Estimated total cost: €2.16 · €0.54/serving
- 2 salt-cured anchovy fillets, rinsed (optional) (soak in milk for 15 minutes to reduce saltiness)Est. price €0.40–€1.20
- About 1/2 cup high-quality olive oil (use extra virgin for best flavor)Est. price €0.75–€2.00
- Salt and freshly ground black pepper to tasteEst. price €0.01–€0.05
- 1 shallot, peeled and finely diced (soak in cold water for 10 minutes to mellow sharpness)Est. price €0.20–€0.60
- 1 fresh garlic clove, peeled (crush with the flat side of a knife for maximum flavor)Est. price €0.10–€0.30
- 1/2 cup fresh Italian parsley leaves, washed, dried, and finely chopped (remove tough stems before chopping)Est. price €0.25–€0.70
- 1 tablespoon brined capers, thoroughly rinsed (pat dry with paper towel to remove excess moisture)Est. price €0.15–€0.40
- Grated zest of 1 fresh lemon (use a microplane for the finest zest)Est. price €0.30–€0.80
Steps
- 1Using a mortar and pestle, crush the garlic and capers (and anchovies, if desired) until they form a smooth paste. Alternatively, finely chop them together if you do not have a mortar. Combine the shallot, lemon zest, freshly chopped parsley, and olive oil into the mixture. Season with salt and pepper to your liking. Allow the salsa to rest for about 30 minutes to enhance the flavors before adjusting seasoning as needed. Consider adjusting the amount of oil based on what dishes you are pairing it with; grilled meats and vegetables may require less oil while fish might benefit from a bit more.
- 2Enhance the parsley by incorporating additional delicate leafy herbs like chervil, chives, cilantro, tarragon, basil, or mint for extra flavor and complexity.
Cultural note
Green salsa is a traditional Mexican condiment that adds a zesty kick to dishes. This recipe combines flavors from anchovies, capers, and lemon with tomatillos, creating a unique fusion of Mediterranean and Mexican cuisines.
Seasonal note
Tangy Roasted Tomatillo Green Salsa is best made in late summer or early fall when tomatillos are in season and at their peak freshness.
Health note
This salsa is a good source of healthy fats from olive oil and vitamins A, C, and K from the ingredients. It is low in carbohydrates and cholesterol, making it a flavorful yet nutritious addition to meals.
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