From Thomas Bille's kitchen · Independent / Dallas, Dallas
blend · herb sauce
NATIONAL AWARD WINNERBille Salsa Verde
From an award-winning kitchen
Ratio
LIME JUICE 30OLIVE OIL 120
Ingredients
- PARSLEY40 g
- CILANTRO20 g
- CAPERS20 g
- GARLIC10 g
- LIME JUICE30 ml
- OLIVE OIL120 ml
- SALT6 g
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Baja Mexican-American chef; James Beard Best Chef: Texas 2025. Known for coastal Mexican cooking published in recipe media.
Originally published as Bille Salsa Verde.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Thomas Bille herb salsa (published as “Bille Salsa Verde”). Full citation lives in Provenance.