Salsa Verde

Name: Salsa Verde
Prep time: 10 min
Total time: 10 min
Yield: 700 ml
Cuisine: Latin
Ingredients: 60 ml Capers; 16 g Anchovy; 15 g Garlic; 120 ml Parsley; 120 ml Arugula; 120 ml Basil; 120 ml Cilantro; 60 ml Tarragon; 60 ml Chives; 60 ml Sage; 1.25 ml Chile Flake; 240 ml Olive Oil; ¼ teaspoon sea salt, or to taste Salt

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

Salsa Verde from a national-award-winning chef.

Ratio

Capers 60 mlParsley 120 mlArugula 120 mlBasil 120 mlCilantro 120 mlTarragon 60 ml

Ingredients

Capers — 60 ml
Anchovy — 16 g
Garlic — 15 g
Parsley — 120 ml
Arugula — 120 ml
Basil — 120 ml
Cilantro — 120 ml
Tarragon — 60 ml
Chives — 60 ml
Sage — 60 ml
Chile Flake — 1.25 ml
Olive Oil — 240 ml
Salt — ¼ teaspoon sea salt, or to taste

Method

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

Provenance

Jonathan Waxman works in California-Italian at Barbuto; credentials include James Beard Best Chef: New York City 2016 (Barbuto).

Adapted from a Jonathan Waxman recipe (Jonathan Waxman / KCRW Good Food (Barbuto salsa verde)).

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 Jonathan Waxman / KCRW Good Food (Barbuto salsa verde) (published as “Salsa Verde”). Full citation lives in Provenance.