Salsa Verde

This is the very first sauce I learned to make while working at Lighthaus in Walthamstow. I had never heard of it before and was a bit daunted until I realised it was just Spanish for ‘green sauce’. Panic over.

For me, salsa verde is the holy grail of sauces. I love how adaptable it can be in terms of the herbs you use, and its versatility as a condiment for almost any savoury dish. I tend to use it alongside fish, salads and eggs.