Salsa Verde

This sauce is traditionally supposed to be served only with poached meats and fish – a rule with which I strongly disagree as it goes counter to my own much better rule that if something tastes right to you it’s likely that others will find it good too! It goes particularly well with barbecued meats, fish and vegetables, whose smoky flavours are strong enough to compete with the tastes of the salsa. The recipe will make a large jarful.