Today Raph Rashid is BACK with another super simple salsa to whip up with garden-grown herbs.  This roughly chopped Salsa Verde takes just 10 minutes to make, and is the perfect flavourful accompaniment to BBQ’d fish. – Lucy

Raph Rashid’s Salsa Verde with BBQ’d fish and corn.  Photo – Sean Fennessy.

I’m all about green sauce, as it can be made so many different ways, and applied to lots of different things. There are no real rights or wrongs in my world so I figure as long as the sauce is green it can be fashioned into a salsa.

Although I really enjoy the spicy tomatillo version we make in the truck, I really like the idea of picking a few things out of the garden, chopping it up and having a great accompaniment to the grill.

This salsa is a good base to begin with, but feel free to add extra herbs like oregano or coriander to your preferred taste. Or if you are looking for a little extra crunch, throw in some blanched chopped green beans, a secret trick that will leave your punters happy.

Ingredients

Handful of mint
Handful of parsley
Small jar of rinsed capers
1/2 a white onion
1 cup extra virgin olive oil
Pepper

Raph hand chops the salsa verde.  Photos - Sean Fennessy.

Adding oil to the salsa.  Photo - Sean Fennessy.

Method

Rinse and dry your herbs then roughly chop on a board, add your capers and continue chopping. At this stage you can either transfer everything to a bowl to work in your oil or keep it on the board.

Pour in a little olive oil then have a chop and a mix. Continue to add olive oil until you are happy with the consistency. Thinly slice some onion and turn it through the rest of your ingredients with a sprinkle of cracked pepper. Your salsa verde is good to go.

This salsa verde is the perfect addition to just about anything, but I can’t go past serving it with some barbecued fish and corn. I steam some corn for about 10 minutes, then plunge the corn into cold water before cutting off the kernels, tossing it in a bowl and mixing it together with some quartered radish.

Then I lightly oil some rockling or snapper and give it a quick grill on the barbecue. When your fish is almost finished cooking hit it with a squeeze of lime. Serve with corn, radish and top with the salsa verde .

THANKS RAPH for sharing your salsa secrets with us this month!  If you’re in Melbourne, you can sample Raph’s fast, flavourful food at either Beatbox Kitchen and Taco Truck, across Melbourne at various locations!

Raph Rashid’s salsa verde.  Photos - Sean Fennessy.