Calabrian Chili Salsa Verde
#14
Recently my fiance, Tyler, and I made a pact. We decided that if I can consistently push out a new recipe every Monday for the next 20 weeks, we would celebrate by going on a fall trip to Mexico City. Which I have been BEGGING to do for what feels like forever. But even without this incentive I have really been wanting to be more consistent with my writing and recipe developing. So without further ado, here is the first of 20 recipes that I will be sharing with you every Monday over the next 20 weeks!!!!!!!!!!!!!!!!!!!! (20 exclamation marks for emphasis)
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 parsley, 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 garlic, grated
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
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!
on top of some brekkie tacos 
another chicken shot because I LOVE CHICKEN
Neeeeeded this sauce recipe 🤤
Mexico City babyyyy