Seriously Stoneage

Three Salsas

A colourful and tasty trio of accompaniments to any fish or meat dish

Salsa Verde

Ingredients

  • 1 handful each of tarragon, fresh mint, fresh basil
  • 1.5 handful fresh parsley
  • 1 clove garlic
  • 4 anchovy fillets
  • 1 tbsp capers
  • 250ml virgin olive oil
  • Juice of 1 lemon

Method

Put everything except lemon juice in blender with a little of the olive oil.

Whizz into a coarse paste.

Stir in rest of olive oil.

Spoon over meat or fish.


Salsa Rossa

Ingredients

  • 1 handful each of fresh chopped basil & mint
  • 1 clove pressed garlic
  • 1 roasted red pepper, peeled and diced
  • 1 tsp capers
  • 1 small chilli, deseeded and finely chopped
  • 2 roughly chopped anchovy fillets
  • 1 deseeded and diced tomato
  • Juice of 1 lemon
  • Pinch of sea salt

Method

Mix everything together, add a squeeze of lemon juice and a pinch of sea salt.

Spoon over meat or fish.


Green Bean Salsa

Ingredients

  • 2 handfuls each of fresh trimmed grean beans & sliced runner beans
  • 25g butter
  • 1 clove pressed garlic
  • 1 finely chopped shallot
  • Pinch of sea salt

Method

Cook beans in salted water until al dente. Keep in iced water to stop them cooking.

Gently melt butter, add garlic and shallots and soften.

Add beans and heat through, tossing all the time.

Serve with meat or fish.