Name: Salsa Verde
Prep time: 10 min
Ingredients: 2 Tbsp chopped shallot; 2 Tbsp capers, rinsed and drained; 2 tsp Dijon mustard; 2 tsp grated lemon zest, plus 1 Tbsp fresh lemon juice; 1 garlic clove, minced or grated; 1/2 cup coarsely chopped fresh parsley; 1/3 cup coarsely chopped fresh mint; 1/3 cup extra-virgin olive oil; Kosher salt; Freshly ground black pepper

Jump to Recipe Print Recipe

Salsa Verde

Amanda Haas

I hope with this book, I become known for my green sauces, which my family and friends now affectionally call "Haas Sauces." Chimichurri reigns supreme in my house, but I wanted to do a cutting board version of a green sauce- one where no food processor or blender is required. This one packs a punch with its briny capers, bright citrus, and anti-inflammatory herbs. It's so easy. Put it on everything- soups, meat, eggs, grains, you name it.

Photo: Andee McKenzie

Print Recipe Pin Recipe

Prep Time 10 mins

Servings 1 cup

Ingredients

2 Tbsp chopped shallot
2 Tbsp capers, rinsed and drained
2 tsp Dijon mustard
2 tsp grated lemon zest, plus 1 Tbsp fresh lemon juice
1 garlic clove, minced or grated
1/2 cup coarsely chopped fresh parsley
1/3 cup coarsely chopped fresh mint
1/3 cup extra-virgin olive oil
Kosher salt
Freshly ground black pepper

Instructions

In a small bowl, stir the shallot, capers, mustard, lemon zest, and garlic with a fork to combine.
Add the parsley and mint and stir, then slowly whisk in the oil and lemon juice.
Season with salt and pepper. Cover and keep in the refrigerator for up to 1 week.