Salsa Verde Base

  • Yield: about 1/2 cup
Save Recipe

Ingredients

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

Directions

  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.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Roasted Tomatillo Salsa

Mango Salsa

Salsa for Canning

Tomatillo Salsa