Caribbean Salsa Verde

Name: Caribbean Salsa Verde
Yield: Serves 6-8
Cuisine: Americas
Ingredients: salt, to taste; leaves from 5 sprigs of tarragon; 3 anchovy fillets in oil, drained and finely chopped; grated zest of ¾ lime; 2 tsp capers, drained and finely chopped; 10 big basil leaves; ½ garlic clove, finely chopped (optional); 5–6 tbsp olive oil; juice of ½ lime; ½ green chilli, deseeded and finely chopped; small bunch of fresh coriander (75 g/2½ oz)

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Caribbean Food Made Easy

By Levi Roots

Published 2009

About

Here’s a Caribbean version of a classic Italian sauce that is magic with a seafood barbecue or try it with grilled fish, chicken or vegetables.

Ingredients

small bunch of fresh coriander (75 g/2½ oz)
leaves from 5 sprigs<

Americas
Sauce
Pescatarian
Gluten-free

Method

Remove the leaves from the coriander. Finely chop the stalks. Chop the coriander leaves with the tarragon and basil. Put into a bowl with the chopped coriander stalks.
Stir the other ingredients into the sauce, including enough olive oil to make a dropping but not too liquid sauce. Taste and adjust the flavours as you want.