Simple Salsa Verde Recipe

Salsa verde

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.

A Chef with a Taste for the Central Coast
  • 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

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.

Published on May 10, 2017
About the Author
Matt Kettmann
Contributing Editor

Reviews wines from California.

A fifth generation Californian originally from San Jose, Matt Kettmann covers California’s Central Coast and South Coast for the magazine. He is also the senior editor of The Santa Barbara Independent, where he’s worked since 1999, has written for the New York Times, Time Magazine, Wine Spectator, and Smithsonian, and co-founded New Noise Santa Barbara, a music festival.


The latest wine reviews, trends and recipes plus special offers on wine storage and accessories