Salsa: Bold blends spice many dishes
When your garden kicks into produce overdrive, there's nothing like salsa to absorb the bounty. Throw the ingredients in the food processor and pulse a few times - that's all there is to it.
Here are two versions of the classic Italian "green sauce" that will put your fresh-grown herbs to tasty use, plus several other salsa recipes with unexpected ingredients such as plums and curry.
These boldly flavored sauces can be used as a dip or to accompany grilled fish, chicken or lamb dishes.
ITALIAN STYLE SALSA VERDE
8 tablespoons (or more) olive oil
1 large bunch fresh Italian parsley, stems trimmed
25 large fresh basil leaves
5 canned anchovy fillets
4 fresh tarragon sprigs
2 teaspoons drained capers
2 teaspoons Dijon mustard
2 teaspoons white wine vinegar
1 garlic clove, peeled
Combine 8 tablespoons oil and all remaining ingredients in processor. Blend until coarse sauce forms, adding more oil by tablespoonfuls to thin, if desired. Season salsa to taste with salt and pepper. Can be made 2 hours ahead, then let stand at room temperature. Makes about 1 1/4 cups.
Source: Hugh Fearnley-Whittingstall, River Cottage, for Bon Appétit
PARSLEY MINT SALSA VERDE
2/3 cup extra-virgin olive oil
1/3 cup sherry vinegar
2 tablespoons water
2 large garlic cloves, finely chopped
