Green Fire (Salsa Verde Recipe)
ALSO KNOWN AS SALSA VERDE THIS IS A CLASSIC GREEN SALSA RECIPE IN WHICH CAPERS PLAY AN IMPORTANT PART. MAKE IT WITH GREEN CAYENNE CHILLIES OR THE MILDER JALAPENOS.
2-4 fresh green chilies
8 spring onions (scallions)
2 garlic cloves
50g / 2oz / 1/2 cup salted capers
1 fresh tarragon sprig
bunch of fresh parsley
grated (shredded) rind and juice of 1 lime
juice of 1 lemon
90ml / 6 tbsp olive oil
15ml / 1 tbsp green Tabasco sauce
ground black pepper
1 Cut the chilies in half and scrape out and discard the seeds. Trim the spring onions and cut them into short lengths. Cut the garlic in half. Mix in a food processor and pulse until chopped.
2 Use your fingertips to rub the excess salt off the capers but do not rinse them (see Cook’s Tip). Add the capers, tarragon, and parsley to the food processor and pulse again until they are quite finely chopped.
3 Transfer the mixture to a small bowl. Stir in the lime rind and juice, lemon juice and olive oil. Stir lightly so the citrus juice and oil do not emulsify.
4 Add green Tabasco and black pepper to taste. Chill until ready to serve but do not prepare more than 8 hours in advance.
If you can only find capers pickled in vinegar, they must be rinsed well in cold water before using.