Chilean green sauce - Pilar Hernández's Chilean Kitchen

Chilean salsa verde used to be the winter version of Pebre, since tomatoes weren't available during the winter and parsley grows more easily than cilantro.

Ingredients · Servings 4

1/2 medium onion
1 generous bunch of parsley
vegetable oil (do not use olive oil), salt, white wine vinegar or lemon juice
finely chopped garlic and crystal chili pepper, optional

Method · PT-497395H29S

Peel and finely dice the onion. If you want to reduce its sharpness, add boiling water and let it sit for 3 minutes, then strain very well. Rinse with cold water.
Wash and drain the parsley, cut off and discard the stems. Chop the leaves very finely.
Mix the onion with the parsley, garlic and chili pepper; if desired, stir well, add the oil, season with 1 tablespoon, salt and 1 teaspoon of vinegar or lemon juice.
Stir well and taste to adjust the seasoning to your liking.

Tips for a delicious green salsa:

Since this recipe has so few ingredients, every step is crucial, as is choosing quality ingredients; the parsley, in particular, must be very fresh and well washed.

How do I wash parsley to remove all the dirt?

First, cut the ties and fill a pudding mold with cold water. Add the parsley and stir by hand; some of the dirt will float and some will sink to the bottom. Discard some of the water and remove the floating parsley. Clean the pudding mold and repeat. The water should run clear. You can spin the parsley dry or pat it dry with a kitchen towel after draining it briefly. Once washed and dried, you can store it wrapped in a damp paper towel and inside a plastic bag in the refrigerator for up to 5 days.

How do I chop parsley so that it's finely chopped?

Once the parsley is clean, arrange it like a bunch, trim most of the stems, and then gather the leaves tightly, almost forming a bundle. Hold it with the fingers of one hand and use the other to slice with a sharp chef's knife. Continue slicing in one direction and then the other. I don't recommend using a food processor because it's difficult to get it right. It's easier with onions.

Are Mexican and Chilean green salsas the same?

No, they're not related at all, just a similarity in name. The Chilean version is made with raw onion and parsley, while the Mexican version uses raw or roasted tomatillos, onion, and chili peppers. The Chilean version is NOT spicy.

What else can I add to Chilean green sauce?

Some families prepare it with finely chopped crystal chili peppers or green chili peppers. They may also add finely chopped garlic.

Sometimes my green salsa tastes bitter. What could be the problem?

Taste the parsley before buying it. If it hasn't been watered properly or has started to flower, the leaves will be bitter. Another possibility is that the parsley has been damaged; use a very sharp knife so you don't crush the leaves. Crushing them releases bitter oils from the leaves. If possible, using fresh onions also helps, or washing old onions after chopping them.

What do you eat green salsa with?

As an appetizer with homemade bread.
With fresh seafood, clams served with green sauce are delicious, or sea urchins.
With traditional Chilean dishes: pork ribs or flank steak, with anticuchos, barbecues.
In sandwiches: completos, lomitos, churrascos and choripán.