/ Source: TODAY recipes
In his new cookbook, “Italian, My Way,” New York City chef-restaurateur Jonathan Waxman says the sauce used the most in his kitchen is salsa verde. “It is a ‘mother’ sauce to which you can add anything you like: tomato sauce, peppers, roasted onions and more. It is truly a cornerstone of my cooking,” he says. The sauce can be used in many things, including eggs, pizza, pasta, fish and seafood. Here, he shares recipes for salsa verde and grilled shrimp skewers with salsa verde.
