shake · herb sauce
NATIONAL AWARD WINNERPrep 5 minLagos Salsa Verde
Independent adaptation of a publicly published Suzanne Goin recipe. Not affiliated with, sponsored by, or endorsed by Suzanne Goin.
Suzanne Goin's Lagos Salsa Verde, from the published recipe.
Ratio
Ingredients
- Parsley — 1 cup coarsely chopped (40 g)
- Mint — 1/4 cup coarsely chopped (10 g)
- Marjoram — 1 tsp leaves (or oregano) (1 g)
- Olive Oil — 3/4 cup (180 ml)
- Garlic — 1 small clove
- Anchovy — 1 salt-packed, rinsed
- Capers — 1 Tbsp salt-packed rinsed (8 g)
- Pepper — freshly ground
- Lemon Juice — squeeze of 1/2 lemon (22 ml)
Method
- Pour to the lines in order (bottom → top): Olive Oil, Lemon Juice.
- Add finishing notes: Parsley, Mint, Marjoram, Garlic, Anchovy, Capers.
- Cap the jar and shake until emulsified.
Keep this recipe
Tonight you'll cook it. The jar remembers it.
You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.
4 kitchens · 0 stars · 7 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.
Originally published as Salsa Verde.
More from this kitchenFAQ
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?
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 / Suzanne Goin (Aspen 2006) (published as “Salsa Verde”). Full citation lives in Provenance.