Salsa Verde
★★☆☆☆
Ingredients
- 1/2 cup finely chopped fresh flat-leaf parsley120 ml finely chopped fresh flat-leaf parsley
- 1/4 cup finely chopped fresh basil60 ml finely chopped fresh basil
- 1/4 cup finely chopped fresh mint or cilantro60 ml finely chopped fresh mint or cilantro
- 1 tsp drained and finely chopped capers5 ml drained and finely chopped capers
- 1 tsp red wine vinegar5 ml red wine vinegar
- 1-2 small garlic cloves, minced1-2 small garlic cloves, minced
- Pinch of habanero or jalapeño pepper (optional)Pinch of habanero or jalapeño pepper (optional)
- 1/2 tsp kosher salt2 ml kosher salt
- 1/4 tsp freshly cracked black pepper1 ml freshly cracked black pepper
- 1 cup extra-virgin olive oil240 ml extra-virgin olive oil
- 1 lemon, juiced1 lemon, juiced
Instructions
- 1. 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).