FRIED HERB SALSA VERDE

Jonathan's Cork

(520) 296-1631 | jonathanscork.com
6320 E. Tanque Verde Rd, Tucson, Arizona 85715

INGREDIENTS

  • 1 cup Sage leaves

  • ½ cup Rosemary leaves

  • ½ cup Parsley, finely chopped

  • 1 Garlic clove, finely grated

  • ½ cup Olive Oil

  • 2 teaspoons Red Wine Vinegar

  • Salt and Pepper

  • Vegetable Oil

DIRECTIONS

Pour vegetable oil into a small saucepan to come 2" up sides and heat over medium. Fry sage leaves until sizzling subsides — about 15–20 seconds. Using a slotted spoon, transfer to paper towels and season with salt. Repeat process with rosemary leaves.

Place fried herbs in a medium bowl and finely crush with a wooden spoon.

Mix in parsley and garlic clove then add olive oil and red wine vinegar. Season with salt and pepper.

Let sit at least 15 minutes before serving. Can be made 6 hours ahead. Store in fridge.

Sue Brooks