My F&W
quick save (...)

Zafra's Salsa Verde

  • SERVINGS: MAKES ABOUT 2 CUPS
  • BASIC-EASY
  • FAST
  • MAKE-AHEAD
  • VEGETARIAN

In Chile, salsa verde, or green sauce—which gets its vibrant color from cilantro and fresh chiles—is a traditional accompaniment to sea urchins. It also works well with vegetables and chicken and is particularly good with steamed or grilled shrimp.

Plus: More Seafood Recipes and Tips

  1. 1/2 cup fresh lemon juice
  2. 1 medium white onion, finely chopped
  3. 1/3 cup finely chopped cilantro leaves
  4. 1 jalapeño, seeded and very finely chopped
  5. 1/2 cup extra-virgin olive oil
  6. Salt and freshly ground pepper
  1. In a medium bowl, combine the lemon juice with the onion, cilantro and jalapeño and stir to blend gradually. Slowly whisk in the olive oil until thoroughly combined. Season the salsa verde with salt and pepper and serve.
Make Ahead The salsa can be refrigerated for up to 3 days.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.