Fried Sage Salsa Verde
Published Nov. 17, 2021
- Total Time
- About 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2medium shallots, finely diced
- ⅓cup red wine vinegar
- ½cup very finely chopped flat-leaf parsley leaves (from about 1 large bunch)
- ¾cup extra-virgin olive oil, plus more if needed
- Fine sea salt
- 2cups neutral oil, such as canola or safflower, for frying
- ¾cup loosely packed sage leaves (from about 1 large bunch)
Nutritional analysis per serving (3 servings)
284 calories; 21 grams fat; 4 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 4 grams polyunsaturated fat; 27 grams carbohydrates; 15 grams dietary fiber; 4 grams sugars; 5 grams protein; 291 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Line a baking sheet with paper towels and set aside.
- Step 2
In a small bowl, combine the shallots and vinegar, and set aside for 15 minutes to soften. In a medium bowl, combine parsley, olive oil and a generous pinch of salt. Set aside.
- Step 3
Pour the neutral oil into a medium saucepan and set over medium-high heat. After 2 minutes, add a sage leaf to test the temperature. (The oil should be around 360 degrees.) When the sage leaf sizzles, add the rest of the sage and stir with a slotted spoon or spider. As soon as the bubbles subside, after about 20 seconds, remove the herbs from the oil and spread them out onto the prepared baking sheet. Season lightly with salt. The sage will get crisp as it cools.
- Step 4
Just before serving, use a slotted spoon to add the shallots (but not the vinegar, yet) to the parsley oil. Stir, taste and add salt and vinegar as needed to achieve a nice tang. Crumble and stir the sage into the salsa. The final sauce should be loose enough to drizzle from a spoon, so adjust with a little more oil if needed, then taste and adjust with salt and vinegar one last time before serving. Cover and refrigerate leftovers for up to 3 days. It makes an excellent accompaniment for Thanksgiving dishes, as well as any other roasted meats, vegetables or grilled fish.
- This salsa is best assembled right before serving, but the shallots can be macerated up to 4 hours in advance, and the sage can be fried up to 1 day ahead of time as long as it is allowed to cool and then wrapped in an airtight container and held at room temperature to keep it crisp.
- If you’re also planning on making the Herby Fried Shallot and Bread Crumb Crunch, you can fry the sage for both recipes at the same time to conserve oil.
Private Notes
Comments
Is it possible to freeze this salsa to be used at a much later date?
I know from freezing many salsas in the past that you could absolutely freeze this. Put it into an airtight bag (or vacuum sealing is even better), and pop into the fridge a day or so before using.
I made this last Thanksgiving and plan on doing so again this year. The acidity really is the perfect addition to just about anything on your plate!
I tried to use less oil as I have in the past for frying sage, but because of the large amount of sage, it wasn’t cooking evenly and much burned as I was taking out the first ones that looked done. It wasn’t a quick method as described in the recipe and so didn’t work. I’m throwing the sage out and freezing the rest of the ingredients for next time I get sage in my farm share.
Did you by any chance 🤔 make a list of the ingredients? And would you be willing to share them with me?
I am putting this on everything!
This is delicious and the whole family enjoyed it! I made it to accompany plain beets. It's tangy in the most pleasant way. My 8 year old said, "I feel this sauce is giving me energy!" I kept the canola oil that the sage was fried in to reuse. It has a lovely aroma.
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