PANTRYFLEX

blend · herb sauce

NATIONAL AWARD WINNERPrep 10 min

Goin Mint Salsa Verde

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

Suzanne Goin's Parsley Salsa, from the published recipe.

Ratio

Ratio by volume: Lemon Juice 30 ml, Olive Oil 120 ml
Lemon Juice 30 mlOlive Oil 120 ml

Ingredients

  • Parsley — 1 cup (40 g)
  • Mint — 1/4 cup (10 g)
  • Capers — 2 Tbsp (20 g)
  • Anchovy — 3 fillets (12 g)
  • Garlic — 1 clove
  • Lemon Juice — 2 Tbsp (30 ml)
  • Olive Oil — 1/2 cup (120 ml)
  • Salt — to taste

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

Goin Mint 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 · 6 national awards

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Provenance

California–Mediterranean chef of A.O.C. In Los Angeles; James Beard Best Chef: California and Cookbook Award. Formerly Lucques; Sunday Suppers at Lucques is a standard reference.

Adapted from a recipe published by Suzanne Goin in Suzanne Goin herb salsa.

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 Suzanne Goin herb salsa (published as “Goin Mint Salsa Verde”). Full citation lives in Provenance.

Companion jar