Once you've chopped the handful of herbs in this lovely salsa verde, all you have to do is stir them with a little oil, minced shallot and capers and you're ready to go. Slideshow:  More Great Salsa Recipes 

John Gorham
February 2014

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Recipe Summary

total:
20 mins
Yield:
1 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, whisk together all of the ingredients and season with salt.

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Make Ahead

The salsa verde can be refrigerated overnight. Bring to room temperature before serving.

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