Salsa Verde #3

salsa verde

Salsa Verde #3

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If you can find only capers pickled in vinegar, they can be used for this salsa but they must be rinsed well in cold water first.
Servings: 4
Calories: 224


  • 4 green chillies
  • 8 spring onions
  • 2 garlic cloves
  • 2 oz salted capers
  • fresh tarragon sprig
  • 1 bunch of fresh parsley
  • grated rind and juice of 1 lime
  • juice of 1 lemon
  • 6 tbsp olive oil
  • 1 tbsp green Tabasco or to taste
  • ground black pepper


  • Halve the green chillies and remove their seeds. Trim the spring onions and halve the garlic, then place in a food processor or blender. Pulse the power briefly until the ingredients are roughly chopped.
  • Use your fingertips to rub the excess salt off the capers but do not rinse them. Add the capers, tarragon and parsley to the food processor or blender and pulse again until they are fairly finely chopped.
  • Transfer the mixture to a small bowl. Stir in the lime rind and juice, lemon juice and olive oil. Stir the mixture lightly so the citrus juice and oil do not emulsify.
  • Add green Tabasco and black pepper to taste. Chill until ready to serve but do not prepare more than 8 hours in advance.
Calories: 224 kcal
Carbohydrates: 10 g
Protein: 1 g
Fat: 21g
Saturated Fat: 3 g
Sodium: 646 mg
Potassium: 139 mg
Fiber: 4 g
Sugar: 3 g
Vitamin A: 300 IU
Vitamin C: 33 mg
Calcium: 39 mg
Iron: 1 mg
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