Fresh and Spicy Green Herb Sauce
Packed full of chopped fresh cilantro, parsley, and jalapeño, this vibrant green sauce is made in a food processor in seconds. It adds a big spark to just about anything you put it on! Use it all day long on eggs, sandwiches, grilled meat, and vegetables.
Ingredients
Makes about 3/4 cup
- 1 tablespoon (15 ml) white wine vinegar or lemon juice
- ½-1 teaspoon kosher salt to taste
- 1 small green jalapeno or serrano chili pepper thinly sliced (seeded if you prefer less heat)
- 1 clove garlic coarsely chopped
- 1 bunch fresh cilantro stems trimmed off
- 1 bunch fresh parsley stems trimmed off
- ½ cup (125 ml) extra-virgin olive oil
Instructions
- Put the vinegar or lemon juice in a small food processor and add the salt, chili pepper and garlic. Pile the herbs on top then pour in the oil.
- Process until the herbs are finely chopped and the sauce comes together to the consistency you prefer — loose and chunky or creamy and smooth.
- Taste and season with additional salt and/or lemon juice if you like.
Video
Notes
Variations:
- Throw in a couple anchovies and some fresh basil for more of an Italian-style salsa verde.
- Add a teaspoon of toasted cumin seed and grated fresh ginger for an Indian-style chutney.
- Use fresh lemon juice instead of vinegar.
Tips and Storage:
- If you don't have a food processor, you can make this sauce just as quickly by hand: Finely chop the herbs and stir everything together in a bowl in the order listed.
- The sauce will keep 3 or 4 days. Store in the refrigerator.
Nutrition
Calories: 123kcalCarbohydrates: 1gProtein: 1gFat: 14gSodium: 150mgFiber: 1gSugar: 1g
