This is a mix of herbs, alliums, and citrus inspired by the classic Italian “salsa verde” made of lemon zest, capers, herbs, and garlic-at the very least-and is used in the same way. Top fish, chicken, meat, or tofu with it, use as a marinade for tofu, or use as a dip. It is really good with hot or cold shrimp. Whatever you do with it, use a sharp knife when making it. You want to cut the ingredients, not mash them. This way the individual flavors are bright and stand out, instead of everything forming a muddy mélange over-ridden with onion and garlic.
INGREDIENTS:
1 bunch of cilantro, washed and dried ½ bunch green onions, greens and whites separated, sliced very fine 2 cloves garlic, peeled and de-germed, minced 1 tablespoon fresh oregano, minced 1 teaspoon coriander seed, ground Salt and pepper to taste 1/3 cup lime juice (you may not need it all) ¼ cup lemon juice, Meyer lemon preferred (you may not need it all) Pinch of sugar if needed 1 tablespoon olive oil
METHOD:
Finely slice the cilantro stems and put in a non-reactive bowl.
Scatter garlic over the stems, and add a pinch of salt and toss to mix.
Add the whites of the onion and toss. Allow to sit for 5-10 minutes while the salt softens them.
Sprinkle the oregano over the ingredients, and do the same with the coriander.
Scatter the green onion over the contents, and gently mix.
Add half the lime juice and half the lemon juice. Mix gently.
Season with pepper.
Add the cilantro leaves and, again, mix gently.
Taste. If the salsa is dry, add more of the juice and mix in. Taste for balance. If it is too tart/acidic, sprinkle with sugar, tasting for balance.
Drizzle with the oil and stir in.
Use or store in the refrigerator. It will last 2-3 days.
Chef’s Notes and Tips:
A sharp knife really does make a difference. The flavor of cilantro that is smashed takes on a muddy quality, frequently with a strong soapy flavor to the leaves. Green onions suffer from a dull knife as well, becoming dull and breaking down quickly. If your knife is not all it could be, think about using a sharp pair of scissors. These are great for trimming leafy herbs such as cilantro and parsley from stems easily. If you want to make this salsa more about the citrus, use a zester and get some of the skin from the lime and lemon and them mince it very finely and add it in with the green onions. You could also use Meyer lemon and orange, and add a touch of rice vinegar for the acid. Marjoram could be substituted for the oregano for a sweeter, softer flavor, and flat leaf parsley could be used to tone down the cilantro. A little bit of minced serrano or jalapeno will add heat, but keep it light or it will simply overwhelm the other flavors.
Source: Chef Andrew E Cohen
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