15 minutes
A vibrant and smoky salsa made with charred scallions, parsley, and capers, perfect for grilled meats and roasted vegetables.
Flat Leaf Parsley, thick stems trimmed off and reserved, leaves chopped medium fine
bunch
Scallions, trimmed (including 0.5 inch off the green tops)
bunch
to taste
to taste
each
Capers, rinsed, drained, and chopped
tablespoons
1. Prepare Parsley Mixture
Measure out half of the parsley stems, trim off any dried ends, and slice them finely as you would chives. Combine these stems with the chopped parsley leaves in a bowl, then pour in 0.5 cup of extra-virgin olive oil.
2. Char the Scallions
Heat some of the olive oil in a heavy-bottomed skillet over medium-high heat. Add the scallions in a single layer and season them with a pinch of kosher salt and some freshly ground black pepper. Place a heavy pan on top of the scallions to press them down. Cook for about 3 to 5 minutes until the scallions are charred, fragrant, and limp.
3. Combine Ingredients
Once the scallions are cool enough to handle, cut them into 1-inch chunks and fold them into the parsley mixture. Zest the lemon directly into the bowl using a rasp-style grater. Add the chopped capers and season with a bit more freshly ground black pepper.
4. Finish and Serve
Cut the lemon in half and squeeze about 2 tablespoons of its juice over the mixture. Toss everything together and season with kosher salt to taste.
Achieve an even char on the scallions using a cast-iron skillet or grill, aiming for a deep golden-brown color with some blackened bits to impart signature smoky flavor.
Use the freshest scallions and parsley available for the best vibrancy in flavor and color.
Use fresh lime juice and adjust accordingly to cut through the smokiness; if the salsa tastes too heavy, add more acid.
Use high-quality sea salt or kosher salt and add in increments, tasting after each addition to find the perfect balance.
Allow the salsa to sit for at least 10-15 minutes before serving to let the flavors meld and deepen.
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