Makesabout 2 cups
- Active time:15 min
- Start to finish:35 min
April 2009
This salsa verde, which balances a meal full of spiced dishes, would also complement anything from grilled steak to steamed vegetables.
-
2/3
cup
extra-virgin olive oil
-
1/3
cup
Sherry vinegar
-
2
tablespoons
water
-
2
large garlic cloves, finely chopped
-
1/4
cup
finely chopped shallot
-
1
cup
chopped flat-leaf parsley
-
3/4
cup
chopped mint
-
Whisk together oil, vinegar, water, garlic, shallot, 1 tsp salt, and 1/2 tsp pepper until salt has dissolved. Whisk in herbs. Let stand 20 minutes for flavors to develop.
Cooks' note: Salsa verde can be made 30 minutes ahead and kept at room temperature.
