Zafra's Salsa Verde

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In Chile, salsa verde, or green sauce—which gets its vibrant color from cilantro and fresh chiles—is a traditional accompaniment to sea urchins. It also works well with vegetables and chicken and is particularly good with steamed or grilled shrimp.Plus: More Seafood Recipes and Tips

By
Maricel Presilla
Chef Maricel Presilla
Maricel Presilla

Maricel Presilla is an award-winning chef, author, and culinary historian. A well-known expert on Latin American cuisines, capsicums, cacao, and chocolate, Presilla has published several highly lauded books, including The New Taste of Chocolate (2001, 2009), Gran Cocina Latina: The Food of Latin America (2012), and Peppers of the Americas (2017).

Food & Wine's Editorial Guidelines
Updated on March 29, 2015
Yield:
2 cups

Ingredients

  • 1/2 cup fresh lemon juice

  • 1 medium white onion, finely chopped

  • 1/3 cup finely chopped cilantro leaves

  • 1 jalapeño, seeded and very finely chopped

  • 1/2 cup extra-virgin olive oil

  • Salt and freshly ground pepper

Directions

  1. In a medium bowl, combine the lemon juice with the onion, cilantro and jalapeño and stir to blend gradually. Slowly whisk in the olive oil until thoroughly combined. Season the salsa verde with salt and pepper and serve.

Make Ahead

The salsa can be refrigerated for up to 3 days.

Originally appeared: August 2000

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