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Great with a steak: Italian Salsa Verde

This recipe is the Italian version of an Argentinian chimichurri sauce.  The brightness of the fresh parsley and briny capers pairs well with the rich flavor of grilled meat.

The varieties of Salsa Verde are endless.  Add anchovies, fresh garlic, celery leaves, lemon peel... whatever you like or have on hand.

Italian Salsa Verde

Ingredients

1/4 cup minced Italian parsley
1 tblsp minced capers
8 cornichons, minced
1 shallot, minced
1 tblsp red wine vinegar
2 tblsp extra virgin olive oil
pinch of red pepper flakes
pinch of oregano
fresh black pepper

1.  Combine all ingredients and serve.  For a smoother sauce, purée in a food processor.

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Recipe: Peach Salsa for Fish Tacos

Picked up some beautiful ingredients from the Farmer's Market in South Pasadena for this simple salsa.  

I used it on fish tacos with grilled halibut, sour cream, green cabbage and fresh corn tortillas... but it would be delicious on just about anything!
Try with grilled chicken, seafood or pork... or on blue corn chips.

Peach Salsa
Ingredients

2 ripe yellow peaches, diced
1 cup chopped tomatoes, any kind
1/2 red bell pepper, seeded and diced
1 serrano chile, seeded and minced
2 tblsp chopped cilantro
1 tblsp chopped italian parsley
2 tblsp chopped scallions, white and pale green parts
juice of 1 or 2 limes
2 tblsp extra-virgin olive oil
salt and fresh black pepper

1.  Combine all ingredients, eat within an hour or two.

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