PANTRYFLEX

blend · herb sauce

★ STARRED KITCHENPrep 10 min

Charred Salsa Verde

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

Nancy Silverton's Charred Salsa Verde, from the published recipe.

Ratio

Ratio by volume: Olive Oil 135 ml
Olive Oil 135 ml

Ingredients

  • Lemon — 1 lemon, sliced & charred
  • Olive Oil — 1 Tbsp + 1/2 cup (135 ml)
  • Oregano — 1/4 cup chopped (8 g)
  • Mint — 1/4 cup chopped (8 g)
  • Garlic — 2 cloves chopped
  • Anchovy — 1 fillet
  • Capers — 1/2 tsp chopped (1.5 g)
  • Salt — 1 tsp (6 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.

Companion jar

Charred 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:

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Provenance

Italian-Californian chef and baker behind Osteria Mozza and Pizzeria Mozza in Los Angeles; James Beard Outstanding Chef. Formerly Campanile and La Brea Bakery.

Originally published as Charred-Lemon Salsa Verde.

Adapted from a recipe published by Nancy Silverton in Food & Wine (Nancy Silverton).

More from this kitchen

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?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Food & Wine (Nancy Silverton) (published as “Charred-Lemon Salsa Verde”). Full citation lives in Provenance.

Companion jar