Salsa Verde

A vibrant, herb-packed condiment with just the right amount of heat and acidity — perfect for grilled vegetables, fish, or anything that needs a bright, zippy finish.

Ingredients

• 1 large shallot, minced

• 2 tablespoons apple cider vinegar

• 1/2 Fresno chile, finely chopped

• 1 bunch flat-leaf parsley, leaves finely chopped

• 1 bunch cilantro, leaves finely chopped

• 2 large garlic cloves, minced

• 2 tablespoons capers, chopped

• Juice from 1/2 lemon

• 1 cup olive oil

• Sea salt and freshly ground black pepper, to taste

Instructions

1. Macerate the Shallot
   In a medium bowl, combine the minced shallot with apple cider vinegar. Stir and let sit for 10 minutes to soften and mellow the flavor.

2. Add the Herbs and Aromatics
   Add the chopped chile, parsley, cilantro, garlic, and capers to the bowl.

3. Finish the Salsa Verde
   Pour in the olive oil and add the lemon juice. Season with sea salt and pepper to taste. Mix well to combine.

4. Let the Flavors Meld
   Allow the salsa to sit for at least 5 minutes before tasting and adjusting seasoning. Add more acid or salt as needed. It tastes even better after resting a bit.