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?
- 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.
Made this recipe? Take a picture and tag me on Instagram (@kennethtemple_) or Facebook (@ChefKennethTemple)!