Salsa Verde
★★☆☆☆
Ingredients
- 1/2 cup finely chopped fresh flat-leaf parsley (118 ml)
- 1/4 cup finely chopped fresh basil (59.1 ml)
- 1/4 cup finely chopped fresh mint or cilantro (59.1 ml)
- 1 tsp drained and finely chopped capers (4.9 ml)
- 1 tsp red wine vinegar (4.9 ml)
- 1-2 small garlic cloves, minced
- Pinch of habanero or jalapeño pepper (optional)
- 1/2 tsp kosher salt (2.5 ml)
- 1/4 tsp freshly cracked black pepper (1.2 ml)
- 1 cup extra-virgin olive oil (237 ml)
- 1 lemon, juiced
Instructions
- In a bowl, combine herbs, garlic, capers, hot pepper (if using), salt, and pepper. Stir in vinegar and olive oil. (Alternatively, you can pulse all ingredients except lemon juice in a food processor until coarsely chopped.)\n2. Just before serving, stir in lemon juice.
Wine Pairing: Light White (Sauvignon Blanc) — Sauvignon Blanc (when served with appropriate dishes).