Recipe courtesy of Curtis Aikens

Salsa Verde

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  • Total: 5 min
  • Prep: 5 min
  • Yield: about 1 cup
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2 cloves garlic

1 shallot, chopped

1 poblano chili, seeded

3/4 cup chopped parsley leaves

1/2 bunch cilantro leaves, chopped

3/4 cup olive oil

3 teaspoons lemon juice

Sea salt, to taste

Freshly ground black pepper, to taste


  1. In a blender combine the garlic, shallot, poblano, parsley, cilantro, oil, and lemon juice. Blend until smooth. Season with the salt and pepper.
  2. Serve over grilled vegetables, rice or thin out with olive oil and serve as a salad dressing.