PANTRYFLEX

On the jar: Glassdock Salsa Verde

blend · herb sauce

NATIONAL AWARD WINNERPrep 10 min

Feta Salsa Verde

Independent adaptation of a publicly published Suzanne Goin recipe. Not affiliated with, sponsored by, or endorsed by Suzanne Goin.

Salsa Verde from a national-award-winning chef.

Ratio

Ratio by volume: Parsley 240 ml, Mint 60 ml, Oregano 5 ml, Olive Oil 180 ml, Capers 15 ml, Lemon Juice 15 ml
Parsley 240 mlMint 60 mlOregano 5 mlOlive Oil 180 mlCapers 15 mlLemon Juice 15 ml

Ingredients

  • Parsley — 240 ml
  • Mint — 60 ml
  • Oregano — 5 ml
  • Olive Oil — 180 ml
  • Garlic — 4 g
  • Anchovy — 4 g
  • Capers — 15 ml
  • Lemon Juice — 15 ml
  • Feta — 113 g

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Provenance

California–Mediterranean chef of A.O.C. In Los Angeles; James Beard Best Chef: California and Cookbook Award. Formerly Lucques; Sunday Suppers at Lucques is a standard reference.

Adapted from a Suzanne Goin recipe (Suzanne Goin / Food & Wine).

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FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Suzanne Goin / Food & Wine (published as “Feta Salsa Verde”). Full citation lives in Provenance.