2 ratings

Salsa Verde Recipe



A fresh, herb-filled sauce that is perfect drizzled over grilled steak or pork.

Adapted from "The Winemaker Cooks," by Christine Hanna.


  • 1 garlic clove, finely chopped
  • 1 jalapeño chile, finely chopped
  • 1 shallot, finely chopped
  • 1 cup (40 grams) finely chopped mixed fresh flat-leaf parsley, cilantro/fresh coriander, mint and/or basil
  • 2 tablespoons fresh lime juice
  • 2 small anchovies, mashed
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 cup (240 mL) extra-virgin olive oil


In a blender or food processor, combine the garlic, jalapeño, shallots, herbs, lime juice, anchovies, salt, and pepper. Blend until a paste is formed. With the machine running, drizzle in the olive oil in a slow stream until emulsified.