You’ll want to slather this salsa on everything
Hi, I’m Emily, and I’m a sauceaholic.
I’m the one ordering extra bread — or a straw — to get the last drop of a butter wine sauce in mussels or shrimp dishes. I’m the one asking for extra dressing, extra salsa, extra whatever tasty saucy goodness will add a flavor boost to my lettuce, steak or chips.
This Herby Salsa Verde is worthy of addiction. The savory notes of tarragon, parsley and cilantro get a briny punch from cornichons and capers.
I usually double the recipe because I want to slather this on everything — seriously, everything. My boyfriend even caught me trying to sneak some onto a plane to have it while traveling. OK, not really, but I would be lying if I said I had not thought about it.
The flavors really come together after a few hours in the fridge, but I’ve served this salsa right after making it, and it’s great that way, too. If you store it in the fridge, let it come to room temperature before serving.