As part of our new-fangled, old-school Thanksgiving dinner, alongside the cranberry horseradish sauce, was a bowl of salsa verde. It’s Alex’s newest obsession, and he does it very well. Last night’s version was made with several slices of bread soaked with a blend of malt vinegar and balsamic vinegar, several cloves of fresh garlic, anchovies, Crystal hot sauce, salt, and a boatload of fresh parsley. It was thick, vibrant, and very popular. People were eating it with capon, stuffing, salad, green beans, sweet potatoes—you name it, and someone put the salsa verde on it. Today, Alex took all the leftover sauce and made pasta out of it. Now that’s some seriously good stuff.
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