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5 Super Salsa Recipes


2
Italian Salsa
Salsa isn't just for eating with tortilla chips. Use it as a garnish for lighter meats.
Salsa isn't just for eating with tortilla chips. Use it as a garnish for lighter meats.
©iStockphoto.com/robynmac

Italian salsa, though perhaps not as ubiquitous as its Spanish and New World counterparts, has a more robust, herbal flavor and makes an excellent dip. It can also serve as an accompaniment for fish or lighter meats, such as chicken or lamb.

Ingredients

  • 4 slices white bread, without crusts or 1/3 of a baguette, cut into small pieces
  • 1 1/2 cups Italian parsley
  • 2 tablespoons white wine vinegar
  • 1 1/2 cups extra-virgin olive oil
  • 1/2 cup cornichons or lightly vinegared pickles
  • 5 anchovy filets
  • 1/4 cup drained capers
  • 3 artichoke hearts
  • Salt and pepper, to taste

(Makes 3 cups)

Directions

Place the bread in a bowl and add the vinegar to soften it. (If you're using baguettes, you may need a little bit of water as well.) Once the bread becomes pliant, add it to a food processor with the rest of the ingredients. Blend to a coarse but uniform consistency, then season with salt and pepper.


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