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Salsa Verde

Adapted by: Botanica





1 large shallot, minced
2 tablespoons apple cider vinegar
1/2 Fresno Chile finely chopped
1 bunch parsley, stems removed and finely chopped
1 bunch cilantro, stems removed and finely chopped
2 larger garlic cloves minced
2 tablespoons of capers, chopped
1 cup olive oil
Sea salt and pepper to taste
Juice from half a lemon


Place shallots in a medium-size bowl and add the vinegar, stir and set aside for 10 minutes to macerate and soften. While the shallot is sitting, prepare the rest of the ingredients.

Add the chili, parsley, cilantro, garlic, capers, and olive oil.

Combine everything, season with salt and pepper, and lemon juice. When everything is mixed let it sit for 5 minutes then taste.
You can adjust and add more acid or salt if needed. I do find that it tastes better after it sits for a bit to absorb the flavor.