We have so many versions of salsa verde and other herb sauces on our menu at Girl & the Goat, we finally just named one simply ‘sauce green’. It happens to be my favorite of the bunch! We currently serve with grilled pork belly…but honestly it is great on anything. Pictured here is a simple salad of bacon, greens and blood oranges – the citrus notes are great with the sauce!
- 2 Small brunches parsley, stems and all
- 1/2 cup extra virgin olive oil
- 1 each poblano, roasted with seeds and skin removed
- 1/2 Tbsp Rosemary, minced
- 1/2 cup Tarragon
- 2 Tbsp Fish sauce
- 1 Tbsp malt vinegar
- 1/2 Tbsp Sambal
Start off by charring the poblano pepper. You can do this either by roasting a high temperature oven, or roasting over an open flame. Once charred place in a bowl and cover with plastic wrap, this will steam the pepper helping to remove the charred skin more easily.
Heat the olive oil over medium high heat and add parsley, cook until wilted. Put the parsley and oil into a bowl and place on an ice bath. Cool the parsley quickly as possible to prevent from browning.
Once the pepper, parsley and olive oil are completely cooled add into a blender with fish sauce, malt vinegar and samba. Blend until smooth. While blending slowly add in tarragon and rosemary.