I’ve found that doing some roasted and some raw veggies in stock is delicious and complex, so here’s hoping the same happens this way with salsa verde.
(This is the stuff I use for poaching my eggs in for breakfast, and I usually put a little chicken stock in there.)
(This is the stuff I use for poaching my eggs in for breakfast, and I usually put a little chicken stock in there.)
Comments
There is both the bitterness and the sweetness in there, so the char works but doesn’t take over the show.
This makes about a litre. Plus salt, a tsp of sugar, enough white vinegar to make you pucker.
So I tried it before & after adding the 2 tsp of oil, and holy smokes — it added more depth to both the chili & sweet.
Have you tried doing it with grated fresh tomatoes? So cheap now that it’s in season, & you could save your homemade sauce for other stuff.
That’s how they do it in the Mediterranean - cut in half, on a box grater till you get to the skin. Love doing that now that I know about it.
Last week I just cooked some crumbled nduja until crispy, added the tomato and some of my fresh oregano, cooked it down, added the eggs, cooked it, drizzled it all in olive oil and chives, and I couldn’t believe how good it was!