calabrian chili salsa verde
on top of some chicky chicky (aka roasted chicken)
this is good. it follows a pretty classic salsa verde recipe with the addition of calabrian chili paste. it’s zingy and spicy and good on just about everything.
for example, some things you could put it on: chicken, steak, pork, fish, lamb, tacos of any kind, roasted veggies, on top of some salted yogurt to use as a dip for raw veggies or chips. i’m sure i am missing some things but you get it. it’s good on a lot of stuff.
also you can make this and if you don’t use it all you can keep it in your fridge for up to 3 days. having some delicious saucy condiment on hand is never a bad idea. in fact i encourage it. and i encourage you to make this and put it on everything.
ingredients—————————————————
1 cup parsely, finely chopped
1 small shallot, minced
3 anchovy filets, smashed into a paste using the side of your chefs knife or by mashing with a fork against your cutting board
2 teaspoons capers, finely chopped
1 teaspoon calabrian chili paste (add more if you want it extra spicy)
3 cloves grated garlic
1/4 cup red wine vinegar (plus more to taste if needed)
1/4 cup olive oil (plus more to taste if needed)
salt to taste
hot
instructions ——————————————————
just mix everything in a bowl. add more vinegar, olive oil, salt or Calabrian chili paste to your liking. it should be briny and salty and acidic and spicy and fatty and just GOOD.
that’s it! so easy!
brekkie taco debut. they look good!!
another chicken shot. because i LOVE CHICKEN
the end