Salsa Verde Base

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  • Yield: about 1/2 cup
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1/4 cup distilled white vinegar

2 jalapenos, roughly chopped

4 cloves garlic

4 fresh bay leaves

1/2 cup freshly chopped Italian parsley leaves

1/2 cup freshly chopped cilantro leaves

1/2 cup freshly chopped oregano leaves

1/3 cup extra-virgin olive oil

Salt and freshly ground black pepper


  1. In a blender, combine the vinegar, jalapeno, garlic, and bay leaves and puree until smooth. Transfer to a bowl and add the herbs. Whisk in the olive oil and season with salt and pepper, to taste. Mix well and refrigerate until ready to use.