There are a lot of variations for salsa verde, and this is one of my favorites. In the summer when I have an abundance of fresh mint I add it to the mix. If you’re in a hurry you can make the salsa in a food processor, but just pulse it so it doesn’t become smooth. My favorite way to use this sauce is on a grilled lamb chop, but it’s delicious on fish. Serve it with rice or potatoes, and some roasted cherry tomatoes, and you’ve got a beautiful plate of colorful goodness!
Salsa Verde makes 1 cup
1 shallot, minced
1 garlic clove, minced
juice of one lime
1/2 cup fresh parsley leaves, finely chopped
1/2 cup fresh cilantro leaves, finely chopped
1 stalk celery, minced (including leaves)
1 small tomatillo, minced
1 Tbsp. capers, minced
2 tbsp. olive oil
salt and pepper
In a bowl, whisk together all the ingredients, adding salt and pepper to taste. Alternatively, if you don’t want to finely chop all the ingredients, put coarsely chopped ingredients into a food processor and pulse until a thick sauce develops.