Salsa Verde

Name: Salsa Verde
Prep time: 10 min
Total time: 10 min
Yield: about 3 cups (700 ml)
Cuisine: Mediterranean
Ingredients: ¼ cup capers in salt (60 ml) Capers; about 4 fillets (16 g) Anchovy; 3 cloves garlic Garlic; ½ cup chopped fresh parsley (120 ml) Parsley; ½ cup chopped arugula (120 ml) Arugula; ½ cup chopped fresh basil (120 ml) Basil; ½ cup chopped fresh cilantro (120 ml) Cilantro; ¼ cup chopped fresh tarragon (60 ml) Tarragon; ¼ cup chopped fresh chives (60 ml) Chives; ¼ cup chopped fresh sage (60 ml) Sage; ¼ tsp red pepper flakes (1.25 ml) Red Pepper Fla; 1 cup extra-virgin olive oil (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.

TABLE SALSA · ROAST CHICKEN & GRILLED FISH

In the published recipe, this is the table salsa for Barbuto salsa verde.

Waxman's salsa verde.

On the jar

SALSA VERDE

Method: blend
Yield: about 3 cups
Ingredients: 13

Blender sauce. Cook from the recipe

Ratio

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

Ingredients

Capers¼ cup capers in salt (60 ml)
Anchovyabout 4 fillets (16 g)
Garlic3 cloves garlic
Parsley½ cup chopped fresh parsley (120 ml)
Arugula½ cup chopped arugula (120 ml)
Basil½ cup chopped fresh basil (120 ml)
Cilantro½ cup chopped fresh cilantro (120 ml)
Tarragon¼ cup chopped fresh tarragon (60 ml)
Chives¼ cup chopped fresh chives (60 ml)
Sage¼ cup chopped fresh sage (60 ml)
Red Pepper Fla¼ tsp red pepper flakes (1.25 ml)
Olive Oil1 cup extra-virgin olive oil (240 ml)
Salt¼ 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.

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Companion jar

Salsa Verde wants a blender. 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

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

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

Companion jar