• Elisa Juarez

Herb Salsa

From Better Homes & Gardens, April 2017

By Samin Nosrat, writer, teacher, and chef; author of "Salt, Fat, Acid, Heat", April 2017, Simon & Schuster


HERB SALSA BLUEPRINT

3 Tbsp. finely diced shallot 3 Tbsp. acid (vinegar or citrus juice) 1/4 cup finely chopped herbs 1/4 cup oil (olive, seed, or nut) a generous pinch of sals

1. Macerate the shallot Let the shallot sit in the acid about 15 minutes before combining everything else. This step mellows the shallot.

2. Chop herbs "Pack leaves into a tight bunch, run your knife through a few times, turn 90 degrees, and run through again. This makes the rest of the chopping easier. Just rock the knife back and forth until finely chopped."

3. Combine oil & herbs Place the herbs in a bowl and add enough oil to cover. "Don't be shy. Fat equals flavor! You can adjust as needed, using more oil for drizzling consistency, less for a thicker sauce."

4. Add acid last Using a slotted spoon, add the shallot (not the vinegar just yet) to the herb oil. Acid dulls the vibrant green color, so add it just before serving. Stir, taste, add vinegar as needed, and season with salt.

Make It Yours!

Experiment with endless combinations of different herbs, oils, and acids..... Here are a few to start with! CLASSIC FRENCH HERB SALSA Macerate the shallot in lemon juice. Cover a combination of parsley, chervil, chives, basil, and tarragon with olive oil. Stir in 1/2 tsp. lemon zest. Spoon over roasted chicken, salmon, vegetables, or a poached egg.

MEXICAN-ISH HERB SALSA Macerate the shallot in lime juice. Cover chopped cilantro leaves and tender stems with a neutral-tasting oil (such as grape-seed). Stir in 2 Tbsp. each finely chopped mango and green onion and 1 Tbsp. minced jalapeno pepper. Use as a topping for tacos or grilled fish.



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