Wednesday, June 3, 2009
Raisin and Caper Salsa Verde
I am a bit of fiend for sauces. This can be a problem when you have eliminated dairy from your cooking repertoire. Thankfully, with a little creativity you can still have interesting sauces for you food.
This particular sauce is a slightly sweet and savory variation of my standard salsa verde. In the summer I like to add a little sweetness to my dishes. The raisins in this dish achieve the sweetness without overpowering the sauce.
Raisin Caper Salsa Verde
makes approximately 1 1/2 cups - serving is 1 tablespoon
1 cup golden raisins, roughly chopped
½ cup capers, drained and roughly chopped
½ cup flat leaf parsley, roughly chopped
1 lemon, juiced and finely zested
kosher salt and pepper to taste
¼ cup of extra virgin olive olive oil
Rehydrate raisins by covering them with hot water until they plump slightly, 10 minutes should be enough. Drain the raisins and add the remaining ingredients and toss to combine.
Amount Per Serving
Calories - 40.06
Calories From Fat (51%) - 20.42
Total Fat - 2.31g
Saturated Fat - 0.33g
Cholesterol - 0mg
Sodium - 98.27mg
Potassium - 57.04mg
Total Carbohydrates 5.3g
Fiber - 0.42g
Sugar - 3.67g
Protein - 0.33g
This is a great sauce to top mild proteins like seitan or tofu. The sauce has a lot of a flavor.