Breville Presents Salsa Verde - "Mind of a Chef Techniques with April Bloomfield"

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"Mind of a Chef Techniques with April Bloomfield" is a video series that highlights the quintessential spirit of Chef Bloomfield's culinary ideas, themes, and techniques.
Slathered on toast or eaten straight off the spoon, a mix of fragrant herbs, chili, anchovies and garlic go into Salsa Verde, making it a go-to condiment. Just make sure your date is eating it too.
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[@fglend73]

I just made this and I'm addicted to this stuff. Fry up and egg with some nice fresh tomatoes and that's the perfect breakfast.

[@JohnVC]

This, fried eggs and grilled tomatoes for breakfast. Yes please.

[@HeatherSpoonheim]

I'll take the eggs boiled - but, yeah, grilled tomato would be great.

[@matthewchow4991]

Yes please!

[@philbobstreehouse4900]

she's so good

[@fglend73]

I've made this type of salsa dozens of times and I never once thought to add mustard. Definitely gotta try that.

[@chrisnavarette6541]

Which knife does april use here?

[@conneradamek474]

I think you crossed over from a salsa verde to a vinaigrette with all the vinegar and olive oil you put in there.

[@arasharfa]

why does she rub the bread with garlic and salt it when theres both garlic and salt in the sauce?

[@dontbanwarren]

So the bread now carries some of those specific flavors as well. Just because a sauce might have salt in it does not mean you can skip salting the water in your pot that you use to cook the pasta for example.

[@gab.lab.martins]

Garlic and ANCHOVY for breakfast?! No, thanks. This is probably delicious, and would work perfectly as an appetiser in the evening, or even as a quick lunch, but I don’t want garlic breath and a punch of anchovy as soon as I wake up.

[@EGOCOGITOSUM]

Agreed that anyone is free to be creative in the kitchen, but than don-t capitalize on the name because this has nothing to do with salsa verde

[@deviousmile669]

actually that is salsa verde (apart from the mustard) it's an italian recipe that just happen to have the same name of a mexican recipe since spanish and italian have the same words for green sauce

[@EGOCOGITOSUM]

I was talking about the Italian one, that is from my region:
Piemonte that has nothing to do with it, smarto

[@seanchou9049]

Yeah because your country is the most important

[@jaimecebreros8858]

What an insult to real genuine Mexican green salsa, what she made looks gross

[@SephirosB]

She says at the start that it's based on the Italian version, which is by the way been around since ancient Rome times, moron.

[@Two2onefive]

@@SephirosB The idiot probably didn't even watch the video. lol

[@jams7148]

I love to watch this show aand April Bloomfield, but that's not Salsa Verde! you didn't use tomatillos, or CHILI PEPPERS and im almost positive salsa verde isn't Italian, its mexican

[@prideofasia99]

Actually, both Mexicans and Italians have their own version of Salsa Verde. This is the italian version.

[@savvysearch]

There are two versions of salsa verde. One is Mexican, the other is Italian.

[@topemeister3000]

‘I’m almost positive salsa verde isn’t Italian…’ Famous last words…
All you had to do was open up a new tab and head to Google, but instead you decided to dive headfirst into making yourself look like a fool.

[@MrBaldwin]

Why did you salt the dry bread before spreading the salsa on? Wouldnt it make more sense to put the salt on the bread after the salsa has been spread on first to help it stick? Amateur.

[@amal-ti2zz]

Boy, April Bloomfield is no amateur. The salt is still adhered to the bread after the salsa is added, however now the salt does not detract from the appearance of the finished ingredient by being a primary but unrefined aesthetic on the top

[@BenRangel]

A sprinkle of salt looks like a nice addition on almost anything. Doesn't detract from the aesthetic at all in my opinion.
What was unaesthetic was seeing salt bounce off the bread instead of just being placed on the salsa where it would land nicely.

[@levismith9788]

MrNhetik She is far from an amateur, amateur. Please enlighten me as to how many successful and world renown fine dining establishments you boast?