Texas Farmers Market Leaderboard January 2021

Salsa Verde

Courtesy of Will Packwood. Makes about 1 cup.

Super easy

Salsa Verde


For 1 Batch(es)


  • 1/2 cup(s) minced flat-leaf parsley leaves
  • 2 tablespoons minced fresh oregano leaves
  • 2 tablespoons minced fresh mint leaves
  • 3 anchovy filets, minced
  • 1 clove(s) garlic, minced
  • 1 tablespoon(s) minced capers
  • 1/2 lemon(s) zested
  • 1 serrano pepper(s), seeded and minced
  • 1/3 cup(s) extra-virgin olive oil
  • Salt, to taste

Salsa Verde Directions

  1. In a stainless-steel bowl, combine the ingredients and stir to incorporate.
  2. Serve immediately or store in the refrigerator for up to 3 days.

Recipe notes

Chef Packwood likes to drizzle this finishing sauce over chicken, fish or focaccia.

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