Salsa Verde

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3 cloves garlic, minced

1 jalapeno, seeded and minced 

1 shallot, minced 

Zest of 3 lemons 

Juice of 2 lemons (about 1/2 cup) 

1 1/2 cups olive oil 

1 cup fresh flat-leaf parsley leaves, finely chopped 

1 cup fresh celery leaves, finely chopped

1 tablespoon salt-packed capers, rinsed and finely chopped  

Kosher salt