Simple Salsa Verde Recipe | Wine Enthusiast
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Simple Salsa Verde Recipe

Courtesy Brian Collins, chef/owner, Ember, Arroyo Grande, California

While intended by Chef Collins as a counterpart to his prosciutto-wrapped-artichoke dish, salsa verde is a versatile can be used to add extra flavor to any dish.  This recipe is parsley and herb based, allowing the peppers to shine more brightly than in a tomatillo-based preparation.

Ingredients

1 bunch parsley, minced
1 teaspoon minced thyme
1 clove garlic, minced
1 teaspoon minced Calabrian peppers (can substitute ¼ teaspoon red pepper flakes)
1 teaspoon minced shallots
1 teaspoon minced Meyer lemon skin
1 teaspoon red-wine vinegar
3 tablespoons olive oil
Lemon juice, to taste
Salt, to taste
Black pepper, to taste

Directions

Add everything to mixing bowl except lemon juice, salt and pepper. Gently mix just until combined. Season to taste with lemon juice, salt and pepper. Let sit at room temperature for 1 hour to allow flavors to meld before serving.