There are all kinds of salsa verde recipes out there. The Mexican Style Salsa Verde made with tomatillos is very popular. Other salsa verde recipes are basically herb sauces. My favorite salsa verde recipe that I’ve come across is the chef Richard Blais recipe for salsa verde. I’ve discovered that now I’m making salsa verde semi regularly. It’s so delicious and goes so well with just about any protein. The other reason why I’m making it so often is because it’s a great delicious way to use up your fresh herbs so they don’t go to waste.

Below is a picture of what I put in my no measure salsa verde.

In the orange colander is all my leftover tarragon, lots of parsley leaves, scallions and a little cilantro. (tarragon is really delicious in salsa verde………)

You need a chopped up hot green or yellow pepper ….I like using my own pickled hot peppers (the pickled adds something and it helps make the sauce stay fresh.

You need something sweet I used honey because it is a preservative.

You need fresh squeezed lemon.

You need olive oil

capers are very good in salsa verde.

Depending one how it taste you might need salt.

Maybe you might use a small amount of water to thin the sauce.

It comes out amazing all the time. You can play around with the sauce. Maybe add something like almonds for a different taste. Richard Blais uses golden raisins for sweetness and also uses anchovies for depth and salt flavor.

This taste amazing on most proteins.

Enjoy!