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Sauces and Condiments

Salsa verde

When Luciano and Pauline Zamboni retired to their 100-year-old Victorian on a bluff overlooking an isolated stretch of the Mendocino coast, they probably never dreamed their lives would be taken over by dinner parties. In the first place, it's almost ... Read more

Total time: 30 minutes | Makes 1 cup
  • 1/2 cup sourdough bread, crusts removed, broken into pieces
  • 1/4 cup red wine vinegar
  • 1 clove garlic, finely minced
  • 1 (2-ounce) can flat anchovies, drained from oil, chopped
  • 2 tablespoons capers, preferably in salt, rinsed
  • 2 tablespoons cornichons, chopped
  • 1 cup Italian parsley leaves, coarsely chopped
  • 1 hard-boiled egg, chopped
  • Freshly ground pepper
  • 1/2 cup olive oil

Step 1In a small bowl combine the bread pieces with the red wine vinegar. After the bread soaks up the vinegar, mash it into a paste.

Step 2Place the bread paste, garlic, anchovies, capers, cornichons, parsley and hard-boiled egg on a cutting board. Chop fine. Transfer the mixture to a mixing bowl, stir to combine thoroughly. Add freshly ground pepper to taste. (Do not salt.)

Step 3Add the olive oil a little at a time, stirring until the salsa takes on the consistency of a pesto. Refrigerate until ready to use. Makes 1 cup.

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