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Salsa Verde
- Makes about
3 cups
- Difficulty
Easy
Published 1998
We usually serve this all-purpose sauce on grilled swordfish or tuna or on baked sea bass and other mild white fish. It makes a great vinaigrette for cooked fish, such as tuna or cod, potatoes, green beans, carrots, beets, and hard-cooked eggs. It is also wonderful on boiled beef, tongue, and chicken.
Ingredients
1 cup ¼ cup 4 to 6
Method
Combine all ingredients. You may want to add just part of the vinegar and add the remaining to taste because they vary so in acidity. For a slightly milder sauce, use lemon juice instead of vinegar. If you use this sauce for grilled fish, you may omit the bread crumbs.
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