Salsa verde

Salsa verde

Herby green sauce, incredible with fish

SalsaVerde

“To make a really authentic, full-of-flavour salsa verde, chop up all those lovely herbs by hand”
Serves 8
Cooks In 5 minutes
Difficulty Super easy

Ingredients

1½-2 cloves garlic , peeled
1 small handful capers
1 small handful gherkins pickled in sweet vinegar
6 anchovy fillets
2 large handfuls flat-leaf parsley , leaves picked
1 bunch fresh basil , leaves picked
1 handful fresh mint , leaves picked
1 tablespoon Dijon mustard
3 tablespoons balsamico
8 tablespoons really good extra virgin olive oil
sea salt
freshly ground black pepper

Method

Finely chop the garlic, capers, gherkins, anchovies and herbs and put them into a bowl. Add the mustard and balsamico, then slowly stir in the olive oil until you achieve the right consistency. Balance the flavors with freshly ground black pepper, a bit of salt and maybe a little more balsamico.
Read more at www.jamieoliver.com

 

Classic tomato salsa

Classic tomato salsa

tomato salsa

“This tomato salsa is a great accompaniment to grilled fish and meat, and lovely served with fajitas or spooned into a falafel wrap ”
Serves 8
Cooks In 20 minutes
Difficulty Super easy

Ingredients

6 ripe tomatoes
1 large bunch of fresh coriander
1 onion
2 fresh jalapeño or green chillies
1 large clove of garlic
1-2 limes , juice from
extra virgin olive oil
sea salt
freshly ground black pepper

Method

Finely chop the tomatoes and coriander (stalks and all) and place into a large bowl. Peel and finely chop the onion, deseed and finely chop the chillies, then add it all to the bowl.

Peel and finely grate in the garlic. Add the juice from 1 lime and 2 tablespoons of extra virgin olive oil. Mix well, then season to taste with salt, pepper and lime juice. Serve straightaway or cover and set aside for a few hours to let all those flavours develop.
Read more at www.jamieoliver.com