This salsa verde, which balances a meal full of spiced dishes, would also complement anything from grilled steak to steamed vegetables.
Recipe information
Total Time
35 min
Yield
Makes about 2 cups
Ingredients
2
/3 cup extra-virgin olive oil
1
/3 cup Sherry vinegar
2
tablespoons water
2
large garlic cloves, finely chopped
1
/4 cup finely chopped shallot
1
cup chopped flat-leaf parsley
3
/4 cup chopped mint
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Preparation
Whisk together oil, vinegar, water, garlic, shallot, 1 teaspoon salt, and 1/2 teaspoon pepper until salt has dissolved. Whisk in herbs. Let stand 20 minutes for flavors to develop.