Raisin-Caper Salsa Verde

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  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 15 min
  • Inactive: 1 hr
  • Yield: 2 cups
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1 cup golden raisins, roughly chopped

1/2 cup washed, salted button capers (regular capers fine if button not available), roughly chopped

1/2 cup roughly chopped flat-leaf parsley

1/2 cup finely chopped shallots

1 lemon, juiced, plus a pinch grated rind

Kosher salt and freshly ground black pepper

1/4 cup extra-virgin olive oil


  1. Rehydrate raisins by pouring boiling water over them and leave for 1 hour to rehydrate. Drain the raisins and add to the capers and parsley. Combine all ingredients in a large mixing bowl and toss to combine. Serve with grilled lamb.