Italian Salsa Food

ITALIAN SALSA VERDE

Steps:

• In a small bowl, combine parsley, olive oil, capers, lemon juice, oregano, and garlic.
• Stir mixture until well blended; season with salt, if desired.

ITALIAN SALSA VERDE

Steps:

• Place bread slices in medium bowl. Pour vinegar over and let stand until bread softens, about 15 minutes.
• Transfer bread mixture to processor; add next 5 ingredients and process until almost smooth. Transfer salsa to medium bowl. Season with sea salt and freshly ground black pepper. DO AHEAD Can be made 1 day ahead. Cover; refrigerate. Let stand at room temperature 1 hour; rewhisk before using.

ITALIAN SALSA VERDE

Steps:

• Mix first 5 ingredients in small bowl. Using back of wooden spoon, mash to paste. Whisk in lemon juice, then olive oil in thin stream until blended. Stir in parsley, capers, and anchovies. Season with more salt and pepper, if desired. DO AHEAD: Can be made 6 hours ahead. Cover; chill. Bring to room temperature and rewhisk before using.

ITALIAN SALSA

Steps:

• Mix all together and put in fridge for at least 2 hours.
• Serve on toasted french bread, or on tosated baguett rounds.

ITALIAN SALSA VERDE, A TANGY GREEN ITALIAN CONDIMENT

Steps:

• Rinse the capers and place them in a small bowl of room temperature water to soak while you get the other ingredients ready.
• Do the same with the anchovies if they are salted, if in oil, just pat them dry with a kitchen paper.
• Tear the bread up, place in a small saucer, and pour the vinegar over, squashing down the bread to soak the vinegar up.

ITALIAN SALSA

Steps:

• 1. Take ingredients and mix together.
• 2. See notes for recipe opportunities. Also search for Spinach Wraps on the site to see a very good use of this mixture or search for Simple Bruschetta.

SALSA ROSA - MICHAEL CHIARELLO

Steps:

• Preheat the oven to 450ºF. Line a baking sheet with aluminum foil. Coat the bell peppers lightly with olive oil and place on the baking sheet. Bake, turning every 10 to 15 minutes, until the peppers are blistered all over, about 30 minutes total. Transfer the peppers to a bowl and cover with plastic wrap so they steam as they cool. Peel the peppers and remove the stems, seeds, and ribs; avoid the temptation to rinse the peppers, which would wash away flavor. You should have about 4 cups.
• Heat the 2 tablespoons olive oil in a small skillet over high heat. Add the whole chilies, lower the heat to moderate, and cook, turning occasionally, until the chilies are softened, lightly browned, and blistered on all sides. Remove the skillet from the heat and let the chilies cool in the oil for several minutes. When cool enough to handle, peel the chilies and remove the stems and seeds (or leave some or all of the seeds if you prefer a spicy sauce). Chop the chilies finely, then use the side of your knife to mash them to a paste.
• Add more oil to the skillet if needed to make 2 tablespoons. Reheat the oil over moderate heat and add the garlic. Cook until lightly browned, about 30 seconds, then add the oregano and sauté briefly to release its fragrance. Add the tomato puree and salt, bring to a simmer, and simmer for about 5 minutes to thicken slightly.
• Combine the red peppers, serrano chilies, and tomato sauce in a blender and puree until smooth. Add the vinegar and the black pepper to taste and puree again. Taste and adjust the seasoning. Refrigerate for up to 5 days or freeze for up to 4 months.

MEXI-ITALIAN SALSA

Steps:

• Gently stir the tomatoes, onion, olives, and artichoke hearts in a bowl; set aside. Whisk together the lemon juice, garlic, basil, red pepper flakes, Italian seasoning, cumin, cilantro, salt, and pepper in a separate bowl. Fold the dressing into the tomato mixture.