This post may contain Affiliate Links. Please see my Disclaimer for more details.
This salsa verde sauce recipe is great for grilled meat, seafood, chicken, rice, pasta and vegetables. It packs a tremendous amount of flavor!
Salsa Verde Cooking Tips:
Set out all your ingredients before starting. The salsa verde is easy to make.
Can you make ahead?
Fridge: Place in an airtight container in the fridge for 7 days max.
latest Recipe Video:
Not a fan of spicy, remove the white pith and seeds from the serrano or omit all together.
what to serve with Salsa Verde?
Click here to subscribe to MY NEWSLETTER for easy and free recipes right into your inbox!
To pin this recipe and save it for later, you can use the Pin button on the recipe card, the sharing buttons above or below this post, or any of the photos above.
Tag me @kennethtemple_ and use #LezEat on Instagram to share your remakes with me, and don't forget to leave a star rating and comment below.
- ¼ cup white vinegar
- 1 serrano stem removed
- 6 cloves garlic charred
- 4 dried bay leaves crumbled
- 1 tablespoon dry oregano
- Zest of 1 lemon
- Juice of 1 lemon
- 1 cup oil
- ½ cup parsley chopped
- ½ cup cilantro chopped
- To taste kosher salt and black pepper
- In a blender combine vinegar, jalapenos, garlic, bay leaves, oregano, zest and lemon juice blend on high for 1 minute. Cut blender on low and slowly pour in oil. Pour in a bowl and stir in herbs season with salt and pepper. Keep sauce in an airtight container in the refrigerator for 1 week.
Leave a Reply