10 minutes
A vibrant and flavorful Salsa Verde made with fresh parsley, lemon zest, capers, and olive oil, perfect for adding a zesty and savory touch to any dish.
Flat Leaf Parsley, Coarsely chopped, leaves and thin stems
cups
Lemon, Zest grated
each
Garlic Clove, Finely chopped or pureed
each
Capers, Rinsed, drained and coarsely chopped
tablespoons
teaspoons
Black Pepper, Fresh-ground
to taste
cups
1. Prepare the Herbs
Place the coarsely chopped parsley in a small bowl. Add the grated zest of one lemon and the finely chopped or pureed garlic clove.
2. Add Capers and Seasonings
Stir in the chopped capers to the herb mixture. Season with salt and fresh-ground black pepper to taste.
3. Combine with Olive Oil
Pour in the olive oil and mix everything well until you achieve a glossy and well-combined mixture.
4. Let the Flavors Develop
Allow the sauce to sit for a while to let the flavors develop and intensify before serving.
Ensure your tomatillos are fresh and firm with a bright green color. Their husks should be papery and intact. This indicates a fresher, more tart flavor which is essential for a tangy salsa.
Pulse ingredients in the blender or food processor just until combined for an ideal texture with a bit of chunkiness.
Try roasting tomatillos alongside garlic and onions to add a smoky depth and enhance the overall complexity of the salsa.
Add fresh cilantro just before blending to preserve its vibrant, green flavor, and consider using both the leaves and stems for added depth.
While tomatillos provide natural acidity, a little bit of lime juice can balance and brighten the salsa. Start with a tablespoon and taste as you go.
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