Salsa Verde Recipe

Name: Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Snacks & Appetizers
Ingredients: 1/2 cup finely chopped red onion; 2 tablespoons finely chopped shallots; 1/2 cup very thinly sliced scallions; 2 tablespoons finely chopped fresh chives; 1/2 cup finely chopped roasted red peppers (jarred pimientos); 1/2 cup finely chopped baby gherkin pickles; 2 hard-cooked eggs (page 36), yolks and whites separated, finely chopped; 2 tablespoons drained and chopped tiny capers in brine; 1/4 teaspoon powdered mustard; 1 cup extra-virgin olive oil; 1/2 cup red wine vinegar; 1/4 cup finely chopped fresh Italian parsley; Salt to taste

Servings: persons

1/2 cup finely chopped red onion
2 tablespoons finely chopped shallots
1/2 cup very thinly sliced scallions
2 tablespoons finely chopped fresh chives
1/2 cup finely chopped roasted red peppers (jarred pimientos)
1/2 cup finely chopped baby gherkin pickles
2 hard-cooked eggs (page 36), yolks and whites separated, finely chopped
2 tablespoons drained and chopped tiny capers in brine
1/4 teaspoon powdered mustard
1 cup extra-virgin olive oil
1/2 cup red wine vinegar
1/4 cup finely chopped fresh Italian parsley
Salt to taste

1
Put all the ingredients except the chopped parsley and salt in a mixing bowl, and stir to blend.
2
Just before serving, stir in the chopped parsley and salt to taste.
3
Store refrigerated for 4 or 5 days.
4
Refresh before using with additional red wine vinegar and extra-virgin olive oil, if the sauce seems dry, and fresh chopped parsley to liven up the color.
5
Delicious with:
6
Homemade Tonno sottOlio (page 10)
7
Marinated steamed mussels (page 16)
8
Poached Whole Zucchini (page 238)
9
Grilled Cod Steaks (page 302)
10
Poached Chicken (page 328)
11
Poached Veal Tongue (preceding recipe)
12
Any steamed or boiled vegetables.
13
It also makes a great sandwich dressing.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup finely chopped red onion, 2 tablespoons finely chopped shallots, 1/2 cup very thinly sliced scallions, 2 tablespoons finely chopped fresh chives, and more.

Yes, Salsa Verde falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Salsa Verde

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