Spicy Martini Salsa Verde Recipe

Sometimes you need something to cut through rich, slow-cooked meats. That’s where this salsa verde sauce recipe comes to the rescue.

I recently bought a bottle of Chilli Vodka from the South Devon Chilli Farm. I absolutely adore their products, so figured it would be a great buy. The vodka is clean with a hefty chilli punch; so far, I’ve only cooked with it but I’m imaging all sorts of uses for it, including a spicy martini! It would also be the perfect thing to use in penne alla vodka.

This idea came to me like a dream. Salsa verde is already salty and briney, thanks to the anchovies and capers, so not a million miles away from a dirty martini… you see where I’m going with this.

It took a bit of experimentation to balance the flavour, but the result? A spicy, salty, herbaceous sauce that compliments a rich, roasted lamb join delectable. I slow cooked two shanks that had been dry rubbed with Carla’s Foods Rosemary Salt mix (delicious!) and served with some golden roast potatoes and braised baby leeks.

Let’s get in to how to make it:

Spicy Martini Salsa Verde Sauce Recipe

Ingredients

1 Bunch Flat Leaf Parsley

Small Handful of Fresh Tarragon (less than half a bunch)

2 Cloves Garlic, minced

2 Anchovy Fillets, finely chopped

6 Green Olives, finely chopped

½ tsp Dijon Mustard

75ml Extra Virgin Olive Oil

30-40ml South Devon Chilli Farm Chilli Vodka

Salt & Pepper, to taste

Lime Juice, to taste

Method

1. Make this salsa verde ahead of service and leave it to rest in the fridge; the flavours will develop and deepen.

2. Chop the parsley and tarragon as finely as you can.

3. In a bowl, add the herbs, garlic, anchovies, olives, mustard and half the olive oil. Give it a thorough mix to combine. Add 30ml of the vodka, mix again, then taste test.

4. At this point, you will probably want to add some salt and lime juice. Start small, then add more as you go – you can keep adding, but you can’t take it away once it’s in there!

5. Slowly begin to add the rest of the olive oil and, if you want to, the remaining 10ml of vodka. You want to be able to spoon the sauce over the meat with ease, so it shouldn’t be too thick.

6. Keep tasting as you make additions – don’t be scared of adding more salt, pepper and acid! If needed, you can always use a small pinch of sugar to maintain a balanced flavour.

7. When you’re happy with the flavour, cover it and leave it to sit in the fridge while you cook the rest of your dish.