Salsa Verde

Name: Salsa Verde
Prep time: 5 min
Total time: 5 min
Yield: about 2 cups (450 ml)
Cuisine: Latin
Ingredients: about 2 fillets (8 g) Anchovy; 2 garlic cloves Garlic; about 1 shallot (30 g) Shallot; 1/2 cup finely chopped parsley (120 ml) Parsley; 1/2 cup finely chopped fresh mint (120 ml) Mint; 1/2 cup sliced green onion (120 ml) Scallion; 2 g Lemon Zest; 3 Tbsp (45 ml) Lemon Juice; 1 Tbsp Dijon mustard (15 ml) Dijon Mustard; 1/2 cup red wine vinegar (120 ml) Red Wine Vinegar; 1/2 tsp salt (2.5 ml) Salt; 1/2 tsp ground black pepper (2.5 ml) Pepper; 1/2 to 1 tsp mild crushed red pepper (3.75 ml) Red Pepper Fla; 3/4 cup extra-virgin olive oil (180 ml) Olive Oil

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

TABLE SALSA · WHOLE GRILLED REDFISH & GRILLED FISH

In the published recipe, this is the table salsa for whole grilled redfish.

The table salsa from Prewitt's whole grilled redfish.

On the jar

SALSA VERDE

Method: shake
Yield: about 2 cups
Ingredients: 14
Jar batch: 0.7× recipe

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Ratio

OLIVE OIL 180 mlRED WINE VIN 120 mlLEMON JUICE 45 mlDIJON 15 ml

Ingredients

Anchovyabout 2 fillets (8 g)
Garlic2 garlic cloves
Shallotabout 1 shallot (30 g)
Parsley1/2 cup finely chopped parsley (120 ml)
Mint1/2 cup finely chopped fresh mint (120 ml)
Scallion1/2 cup sliced green onion (120 ml)
Lemon Zest2 g
Lemon Juice3 Tbsp (45 ml)
Dijon Mustard1 Tbsp Dijon mustard (15 ml)
Red Wine Vinegar1/2 cup red wine vinegar (120 ml)
Salt1/2 tsp salt (2.5 ml)
Pepper1/2 tsp ground black pepper (2.5 ml)
Red Pepper Fla1/2 to 1 tsp mild crushed red pepper (3.75 ml)
Olive Oil3/4 cup extra-virgin olive oil (180 ml)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, RED WINE VIN, LEMON JUICE, DIJON.
Add by count: ¾ SHALLOT, ½ BUNCH PARSLEY, ½ BUNCH MINT, 2 SCALLIONS.
Season to finish: ANCHOVY (1½ fillets), GARLIC (1½ cloves), LEMON ZEST (about ¾ tsp), SALT (about ¼ tsp), PEPPER (to taste), RED PEPPER FLA (about ½ tsp).
Cap the jar and shake until emulsified.

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You found this recipe once. On a PantryFlex jar it's printed in glass. The herb-to-oil ratio holds even when the bunch at the store looks different than last time.

4 kitchens · 2 stars · 4 national awards

Salsa VerdeNATIONAL AWARD WINNEROn the jar: SALSA VERDE
Chimichurri★ STARRED KITCHENOn the jar: CHIMICHURRI
Wild Garlic Chimichurri★ STARRED KITCHENOn the jar: WILD GARLIC
ChimichurriNATIONAL AWARD WINNEROn the jar: CHIMICHURRI

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Provenance

Ryan Prewitt works in Gulf seafood / New Orleans at Peche Seafood Grill; credentials include James Beard Best Chef: South 2014 (Peche Seafood Grill); James Beard Best New Restaurant 2014 (Peche).

Adapted from a Ryan Prewitt recipe (Ryan Prewitt / Louisiana Cookin' (whole grilled redfish)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.7× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so 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 Ryan Prewitt / Louisiana Cookin' (whole grilled redfish) (published as “Salsa Verde”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

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