Salsa verde

Salsa verde means "green sauce" in Italian and Spanish, and it names two quite different sauces. The Italian one is a sharp, raw sauce of chopped parsley and other herbs, capers, anchovy, garlic, vinegar or lemon and olive oil. The Mexican one is a cooked or raw sauce of tomatillos, green chili, onion and cilantro. Check a recipe's origin to know which is meant.

How to do it

Italian salsa verde, about 250 ml (1 cup):

1. Finely chop 1 large bunch of flat-leaf parsley and a handful of basil or mint.
2. Chop 1 tablespoon capers, 2 to 3 anchovy fillets and 1 small garlic clove.
3. Mix with 1 tablespoon red wine vinegar or lemon juice and 1 teaspoon Dijon mustard.
4. Stir in 120 ml (1/2 cup) of olive oil. Season with pepper. Taste before adding salt.

Mexican salsa verde, about 500 ml (2 cups):

1. Husk and rinse 500 g (about 1 pound) of tomatillos.
2. Boil or char them under the broiler (grill in the UK) with 1 or 2 jalapeños or serranos until soft and blistered.
3. Blend with 1/4 onion, 1 garlic clove, a handful of cilantro and salt.

How to use it

Spoon the Italian version over boiled meats (bollito misto), grilled fish, steak, roast potatoes and eggs. Use the Mexican version on tacos, enchiladas, chilaquiles, eggs and grilled chicken.

Substitutes

• Chimichurri is a close cousin, with more vinegar and oregano.
• Gremolata is a drier topping with lemon zest.
• French sauce verte is usually green mayonnaise.

How to store it

Keep both versions covered in the fridge. Italian salsa verde is best within 2 days, as the herbs darken. Mexican salsa verde keeps for about 5 days.

Common mistakes

• Blending the Italian sauce into a smooth purée. It should be chopped.
• Adding salt before tasting, as capers and anchovies are salty.
• Using unripe, sticky tomatillos without rinsing off their coating.