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

Maricel Presilla
August 2000

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Recipe Summary

Yield:
MAKES ABOUT 2 CUPS
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Make Ahead

The salsa can be refrigerated for up to 3 days.

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