Salsa Verde Recipe
Ingredients
- 2-3 tbsp minced shallot
- 2 tbsp lemon juice
- ⅓ cup finely chopped parsley
- 1 tbsp roughly chopped capers
- Less than 1 tbsp chopped jalapeno or red chili pepper
- 6 tbsp extra virgin olive oil
- ¼ tsp kosher salt
- Freshly ground black pepper
Instructions
- 1
Make theSalsa Verdeby mixing all the ingredients together.
- 2
Use on any grilled or cooked protein.
Tips & Storage
- How to Store
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
- Can I Freeze This?
- Yes! This freezes well for up to 3 months. Let it cool completely before transferring to a freezer-safe container. Thaw overnight in the refrigerator before reheating.
- Cooking Tip
- For the best results, let your beef come to room temperature for about 20 minutes before cooking. This ensures even cooking throughout.
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Frequently Asked Questions
How do I make Salsa Verde?
This Salsa Verde recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 8 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this salsa verde ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.