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5-Herb Salsa Verde

by , Chef, Bottega Americano, San Diego, California

5-Herb Salsa Verde
Quick Recipe
Easy Recipe

The acidity and the freshness of this salsa complements the texture of grilled steak. Serve it over Certified Piedmontese sirloin, filet, or New York strip.

  • ¼ bunch cilantro
  • ¼ bunch parsley
  • 1 tablespoon chopped tarragon
  • 1 tablespoon chopped oregano
  • 20 mint leaves
  • 2 garlic cloves
  • 4 green onions, sliced
  • 10 green pimento-stuffed olives
  • 15 capers
  • 1 teaspoon crushed red pepper flakes
  • 2 tablespoons red wine vinegar
  • 1 cup extra-virgin olive oil
  • Salt and pepper to taste

Combine all ingredients in a blender or food processer. Using the pulse button, process until just emulsified. You could leave it on the chunkier side or puree smother if you like. Check the seasoning and serve with a grilled sirloin or filet mignon.

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