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–+ servings
Salsa Verde

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
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.

Notes

Reprinted from The Vibrant Life by Amanda Haas with permission by Chronicle Books, 2019
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