Salsa verde is a green color sauce that can be a vinaigrette or a salsa served cold. The main ingredients in salsa verde are either tomatillos or herbs. Both of these ingredients give the sauce the green color.

There are 2 main versions of salsa verde: Mexican and Italian. The main ingredients in the Mexican version are tomatillos, cilantro, and a variety of chili peppers. The main ingredients in the Italian version are olive oil, anchovies, basil, parsley, and a variety of other herbs.

Tomatillo, also known as husk tomato, has a thin green tissue membrane on the outside that needs to be peeled before cooking. They are found throughout Mexico and Guatemala.http://www.hort.purdue.edu/newcrop/1492/tomatillo.html

Cilantro, also known as coriander leaves, is a green leaf herb, whose seeds are ground into the spice coriander. It also has a strong scent and taste that some people either love or hate. Cilantro is used in Mexican, South American, Asian, Mediterranean, and in the United States southwest cooking.http://www.theepicentre.com/Spices/cilantro.html

Olive oil is the oil pressed from an olive. Extra virgin olive oil comes from the first pressing of the olives. Virgin olive oil comes from the second pressing of olives. Pure olive oil is the second pressing which is lightly processed. Extra light olive oil goes through heavier processing, resulting in a light, mild flavor.http://www.healingdaily.com/detoxification-diet/olive-oil.htm

Materials

• Mixing bowl
• Measuring cup
• Tablespoon
• Teaspoon
• Serving bowl
• 1/4 cup flat leaf parsley (Italian), finely chopped
• 3 tablespoons chervil, finely chopped
• 3 tablespoons chives, finely chopped
• 3 tablespoons tarragon, finely chopped
• 1/2 bunch cilantro leaves, coarsely or finely choppedhttp://www.foodnetwork.com/recipes/curtis-aikens/salsa-verde-recipe/index.html
• 1 shallot, finely chopped
• 1 small dill pickle (optional), finely choppedhttp://www.cooks.com/rec/view/0,1655,138191-242197,00.html
• 3 tablespoons capers, rough chop
• 3 tablespoons anchovies, finely choppedhttp://www.cdkitchen.com/recipes/recs/99/Salsa-Verde73663.shtml
• Zest of 1 lemon
• 1/2 cup extra virgin olive oil
• 1 tablespoon red wine vinegar
• Salt to taste
• Black pepper to taste

Instructions

1. Prepare all of the herbs: flat leaf Italian parsley, chervil, chives, tarragon, and cilantro and add to the mixing bowl.
2. Finely chop the shallot and add to mixing bowl.
3. Prepare the dill pickle if adding to salsa verde and place in the mixing bowl.
4. Add prepared 3 tablespoons each of capers and anchovies or to taste, to the mixing bowl.
5. Add the zest of a lemon. A bit of lemon juice to taste, can be added as well, if desired.
6. Add extra virgin olive oil and red wine vinegar. Add more olive oil if a thinner sauce texture is desired. White wine vinegar can be used in place of red wine vinegar.
7. Add salt and black pepper to taste.
8. Serve on food or in a serving bowl as a side dish.

Materials

• Mixing bowl
• Measuring cup
• Teaspoon
• Serving bowl
• 1 pound tomatilloshttp://www.cooks.com/rec/doc/0,161,155163-242201,00.html
• 1/2 green pepper, finely chopped
• 3 to 10 chili peppers, according to taste, finely chopped
• 2 teaspoon jalapeno, finely chopped, with or without seedshttp://www.cooks.com/rec/doc/0,1618,154162-243201,00.html
• 2 serrano chili peppers, finely choppedhttp://www.azcentral.com/style/hfe/food/recipes/articles/110708thankstamales-rec1-CR.html
• 1 teaspoon ground cumin
• Cilantro to taste
• Juice of 1 lime
• 3 garlic cloves
• 1 medium onion, white or yellow, finely or coarsely chopped
• 1 green onion, finely chopped
• 1 cup chicken stock, homemade or store bought

Instructions

1. Add chicken stock to a sauce pan and bring to a boil. Reduce the stock, and set aside to cool.
2. Prepare tomatillos by peeling them and boiling for about 1 to 2 minutes. Allow to cool until the tomatillos can be handled.
3. Chop the tomatillos either finely or coarsely, and add to a mixing bowl.
4. Add reduced chicken stock to the tomatillos.
5. Chop the green peppers, chili peppers, jalapeno peppers, and serrano peppers, add to mixing bowl along with tomatillos. Mix well.
6. Add ground cumin to the tomatillo mixture.
7. Add finely chopped cilantro, according to taste. Mix well.
8. Before adding lime juice, add lime zest if desired for more flavor. Squeeze fresh lime juice and add to tomatillo mix.
9. Prepare garlic, onion (white or yellow), and green onion. Add to tomatillo mix.
10. Serve salsa in a serving bowl as a side dish or dip.

Materials

• Mortar and pestle, or food processor
• Mixing bowl
• Measuring cup
• Tablespoon
• Teaspoon
• Serving bowl
• 1 teaspoon coarse sea salt
• 3 sprigs of rosemary, finely chopped
• 2 anchovy fillets, finely choppedhttp://nymag.com/listings/recipe/grilled-calamari-salsa/
• 2 tablespoons capers, rinsed and drained, coarsely chopped http://www.foodnetwork.com/recipes/giada-de-laurentiis/grilled-salmon-with-citrus-salsa-verde-recipe/index.html
• 1 clove garlic, finely chopped
• 3 tablespoons fresh mint leaves, coarsely chopped
• 1 cup fresh basil leaveshttp://www.cooks.com/rec/doc/0,1649,154163-243201,00.html
• 1/2 cup chives, coarsely chopped
• 1 cup greens from fennel, coarsely chopped
• 6 sprigs fresh tarragon, coarsely chopped
• 3 sprigs fresh oregano, coarsely chopped
• 2 cups fresh parsley, coarsely chopped
• 2 tablespoons pine nuts (optional)
• 1 cup extra virgin olive oil
• 1 1/2 tablespoons fresh lemon juice
• Salt to taste
• Freshly ground black pepper to taste

Instructions

1. Process sea salt and rosemary to a fine ground. Add anchovy fillets and garlic to rosemary and sea salt. Add to a mixing bowl.
2. Prepare capers and add to the mixing bowl.
3. If pine nuts are being added, finely or coarsely chop and add to mixing bowl.
4. Prepare fresh mint, basil, chives, greens from fennel, tarragon, oregano, and parsley. Add to the mixing bowl.
5. Add extra virgin olive oil and freshly squeezed lemon juice. Add lemon zest (if desired) before juicing, will add more lemon flavor.
6. Add salt and black pepper to taste.
7. Serve in a serving dish.