Salsa Verde

Name: Salsa Verde
Prep time: 5 min
Total time: 5 min
Yield: about 2 cups (450 ml)
Cuisine: Mediterranean
Ingredients: 2 medium shallots, minced Shallot; 6 cloves garlic, minced Garlic; 1 cup sea beans, minced (240 ml) Sea Bean; 1 bunch cilantro, finely chopped Cilantro; 1 bunch parsley, finely chopped Parsley; 4 sprigs tarragon, finely chopped Tarragon; 1 cup extra-virgin olive oil (240 ml) Olive Oil; 1 tsp. dried Aleppo pepper (5 ml) Aleppo; 3 g Lemon Zest; 3 tbsp. chardonnay vinegar (45 ml) White Wine Vinegar; 1 tbsp. sorghum or honey (15 ml) Sorghum; about ¼ tsp (2 g) Salt

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

TABLE SALSA · SEAFOOD & GRILLED VEGETABLES

A table salsa for seafood & grilled vegetables.

Jeremiah Langhorne's herby salsa verde with sea beans.

On the jar

SALSA VERDE

Method: shake
Yield: about 2 cups
Ingredients: 12

Stove sauce. Cook from the recipe

Ratio

Sea Bean 240 mlOlive Oil 240 mlAleppo 5 mlWhite Wine Vinegar 45 mlSorghum 15 ml

Ingredients

Shallot2 medium shallots, minced
Garlic6 cloves garlic, minced
Sea Bean1 cup sea beans, minced (240 ml)
Cilantro1 bunch cilantro, finely chopped
Parsley1 bunch parsley, finely chopped
Tarragon4 sprigs tarragon, finely chopped
Olive Oil1 cup extra-virgin olive oil (240 ml)
Aleppo1 tsp. dried Aleppo pepper (5 ml)
Lemon Zest3 g
White Wine Vinegar3 tbsp. chardonnay vinegar (45 ml)
Sorghum1 tbsp. sorghum or honey (15 ml)
Saltabout ¼ tsp (2 g)

Method

Pour liquids to the printed fill-lines, bottom to top.
Add by count: 2 SHALLOTS, 5½ CLOVES GARLIC.
Cap the jar and shake until emulsified.

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Companion jar

Salsa Verde wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 3 stars · 5 national awards

ChimichurriNATIONAL AWARD WINNEROn the jar: CHIMICHURRI
Meyer Lemon Green Olive SalsaNATIONAL AWARD WINNEROn the jar: MEYER
Dill Capers ToppingNATIONAL AWARD WINNEROn the jar: DILL CAPERS
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Jeremiah Langhorne works in Appalachian / Mid-Atlantic at The Dabney; credentials include James Beard Best Chef: Mid-Atlantic 2018 (The Dabney).

Originally published as Sea Bean Salsa Verde.

Adapted from a Jeremiah Langhorne recipe (Jeremiah Langhorne / Garden & Gun).

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. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Jeremiah Langhorne / Garden & Gun (published as “Sea Bean Salsa Verde”). Full citation lives in Provenance.

Companion jar