Ingredients:

  • 1 cup (30g) fresh Italian parsley leaves, packed
  • ½ cup (15g) fresh cilantro leaves, packed
  • ¼ cup (5g) fresh mint leaves, packed (optional)
  • 2 tablespoons (30ml) red wine vinegar
  • 2 tablespoons (30ml) extra virgin olive oil
  • 2 tablespoons (30g) capers, drained and roughly chopped
  • 1 small clove garlic, minced
  • 1-2 small green chilies, such as Serrano or Jalapeno, seeded and finely chopped
  • ½ teaspoon (3g) Dijon mustard
  • ¼ teaspoon (1.5g) kosher salt
  • Freshly ground black pepper, to taste
  • 1 tablespoon (15ml) water, or more to achieve desired consistency

Instructions:

  1. Roughly chop the parsley, cilantro, and mint (if using).
  2. Place all ingredients – herbs, vinegar, olive oil, capers, garlic, chilies, mustard, salt, and pepper – into the food processor or blender.
  3. Pulse until the mixture is finely chopped and well combined, but still has some texture. Avoid over-processing. Add water, a tablespoon at a time, until desired consistency is achieved.
  4. Taste and adjust seasoning. Add more salt, lemon juice, or chilli as desired.
  5. Transfer the Salsa Verde to a bowl, cover, and chill for at least 30 minutes (optional).
  6. Serve and enjoy with grilled meats, tacos, or roasted vegetables.