Summer weather is arriving here in Toronto, thank goodness,.
Bright green, aromatic and delicious, this salsa verde uses fresh flat leaf parsley and cilantro, which I grab from my herb garden. We’re growing tomatoes, zucchinis and cantaloupes all in pots this year too. I am not sure if camps will be open because of COVID, so I am hoping watering the growing fruit and veg in the backyard will keep my kids busy.
Warmer weather means cooking has shifted gears too. Lemons and limes are always on my grocery list, for salad dressings, guacamole or to squeeze into water. I am also loving crispy sweet romaine lettuce salads. And I have been using the leftover brine in pickle or sauerkraut jars to quick pickle my own red onions. Just thinly slice and add to the jar.
Dreaming of travelling again someday and my cravings have been Mexican and South American food. Enter this salsa verde. So simple to make. Just toss everything in the blender, let is sit in the fridge for an hour to two and enjoy.
I serve this salsa verde over sliced skirt steak, grilled chicken, shrimp, roasted potatoes or even with eggs.
- 1/2 cup flat leaf parsley
- 1/2 cup cilantro
- 1/3 cup olive oil
- 1/2 tsp salt
- 2 tbsp red wine vinegar
- 2 tsp honey/maple syrup
- pinch chili flakes
- 1 tsp dried mint
- 1 tsp dried oregano
Pour the oil and vinegar in your blender. Add remaining ingredients, and blitz until almost smooth.