Recipe courtesy of Curtis Aikens
Salsa Verde
- Yield: about 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 764
- Total Fat
- 81
- Saturated Fat
- 11
- Carbohydrates
- 11
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 411
- Total: 5 min
- Prep: 5 min
Ingredients
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
Directions
- In a blender combine the garlic, shallot, poblano, parsley, cilantro, oil, and lemon juice. Blend until smooth. Season with the salt and pepper.
- Serve over grilled vegetables, rice or thin out with olive oil and serve as a salad dressing.