Making salsa verde is very easy. You don’t need a video to show you how, but this video from Saveur is fun to watch anyway. I enjoyed it and it got me thinking about making salsa verde.
Then I saw this quote from a NYT review of the Toucon and the Lion, a gastro pub in the East Village
Duck-confit mofongo is a revamp of the Puerto Rican staple with a hash of taro root, larded with Chinese sausage. It rises from a sea of salsa verde, topped with a fried egg.
Hmm … a sea of salse verde? now I NEED some salsa verde!