For the Salsa Verde

• 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