Tomato Salsa Verde
This Italian-style fresh tomato-and-herb sauce, not to be confused with spicy Mexican salsa, is a nice alternative to a rich pan sauce. Although it's the perfect partner for Pork Tenderloin Stuffed with Porcini Mushrooms, it works well with any roasted pork, chicken or grilled steak. For the best flavor and texture, serve it shortly after it's made.
Ingredients
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3 anchovy fillets, rinsed and chopped
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1 clove garlic, chopped
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1/3 cup chopped fresh flat-leaf parsley
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1/4 cup chopped celery leaves
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2 tablespoons packed chopped fresh basil
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1/4 cup extra-virgin olive oil
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1 tablespoon balsamic vinegar
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1 cup diced seeded tomatoes
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1/4 teaspoon kosher salt
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Freshly ground pepper, to taste
Directions
1.
Place anchovies, garlic, parsley, celery leaves and basil in a food processor. Add oil and vinegar; pulse until blended. Transfer to a bowl and stir in tomatoes. Season with salt and pepper.
Nutrition information
Calories 73, Total Fat 7 g, Saturated Fat 1 g, Monounsaturated Fat 5 g, Cholesterol 1 mg, Sodium 94 mg, Carbohydrate 1 g, Protein 1 g, Potassium 74 mg. Daily Values: Vitamin C 15%. Exchanges: Fat 1
Percent Daily Values are based on a 2,000 calorie diet
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how-tos
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Best Salsa
Make this thick and chunky salsa with fresh tomatoes from your garden. The number of jalapeno peppers you use will determine the heat. Serve this with chips for a quick appetizer.
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