Salsa Verde Recipe

You'll need:

• 1 tbs rice bran oil
  
• 3 cups of chopped parsley
• 1/2 cup spring onions, diced finely
  
• 1/2 c basil, finely chopped
• 1/2 c red wine vinegar
• 1/2 c red wine
• 1 stock cube ( vegetable or chicken)
• 1 small whole chili
  
• 1/2 cup crushed toasted almonds
  

To put this salsa verde together:

In a roomy sauce pan, heat the rice bran oil. When hot, toss in all the greens and the chili and saute till it is all wilted and combined. It only takes a few minutes.

Pour in all at once the red wine and the vinegar. You'll hear it sizzle and that's what it's supposed to do.  It is surprising but the liquid evaporates quickly and the flavors infused into the herbs.

Crumble the stock cube over the herbs and combine well.

Remove from the heat and spoon into a serving bowl.  (The salsa can be frozen at this stage and thawed for use at a later time)

Just before serving scatter over 3/4's of the crushed toasted almonds and top with the remainder.

We enjoyed this sauce with our roast sirloin beef. It was just wonderful!