Coriander Salsa Verde
Introduction
*As seen in our Botanica at Home: Salsa Verde video*It's no exaggeration to say that this unusual salsa verde has a track record of astounding all those who try it. Fresh cilantro and dried coriander seeds form the base; with cumin for a savory element; orange for sweetness; scallions for bite and turmeric for an earthy je ne sais quoi. If you can get your hands on fresh curry leaves (kadipatta); they are an incredible addition. Slice a stack of them into a thin julienne and stir in with the cilantro.For our video; we draped this over a batch of heirloom beans (cooked with onion; garlic; cumin; coriander) -- a lovely side dish that is even better with grilled zucchini; asparagus and/or halved tiny tomatoes added to the mix. At a recent dinner party; coriander salsa verde topped halibut that had been slow-roasted in a citrus and olive oil bath. It's exceptional on anything grilled; too.Our favorite use for it in the past was with grilled salmon and smoked grapes. That was a stunner!
Ingredients
- 1 large clove garlic
- 1 teaspoon coriander seeds
- 1/2 teaspoon cumin seeds
- Salt
- Zest & juice of 1 large orange
- Zest & juice of 1 small lemon
- 1/2 teaspoon dried turmeric
- 1 large bunch fresh cilantro, stems and leaves minced (approx. 1 cup minced)
- 2 large scallions, minced
- 1 cup extra-virgin olive oil
Instructions
In a mortar; pound the garlic and whole spices with a bit of salt until the spices are coarsely ground and the garlic is smashed and has released its juices. (Alternatively; grate the garlic on a microplane or mince it very finely; and combine with rough-ground coriander and cumin.) Add the remaining ingredients; stir well; and season with more salt; to taste.
