In the summer, Alex Cardoza, Boise-based chef and owner of Wild Plum Events, likes to pair meats with salsa and other vegetable combinations. He recommends using this fresh recipe on grilled meats and vegetables, adding it to sandwiches with a schmear of mayonnaise, or stirring it into a soup for added brightness.
Salsa Verde
Yields: about 2 cups
- 4 oz mixed fresh herbs including parsley, cilantro, tarragon and mint
- 1 small garlic clove, coarsely chopped
- 鈪� cup olive oil
- 3 Tbsp fresh lime or lemon juice
- 2 Tbsp cold water
- 1 tsp salt
- 1 tsp hot chile sauce (such as sriracha or Cholula)
- 录 tsp fish sauce (optional)
In food processor with knife blade attached or blender, add all ingredients; process until sauce reaches desired consistency, chunky to smooth. If not serving right away, transfer to airtight container; cover and refrigerate up to 1 week.