Salsa Verde

Ingredients

• 1/4 bunch of fresh parsley
• 1/4 bunch of fresh mint
• 1/4 bunch of fresh basil
• 3-4 springs of fresh thyme
• 3-4 springs of fresh tarragon
• 3 spring (green onions)
• 1/2 tsp mustard seed (toasted and ground)
• 1/2 tsp coriander (toasted and ground)
• 1/2 tsp red chili flakes for heat
• Zest of 1 lemon
• 2 tbsp red wine vinegar
• 2 tbsp capers or 5 caper berries (finely chopped)
• 1/2 tsp salt
• 1/2 cup olive oil to cover

Instructions

1. 1

   Rinse the herbs well and make sure they are completely dry.

2. 2

   Using a sharp knife, finely chop the herbs.

3. 3

   Heat mustard seeds and coriander in a dry cast-iron pan over medium heat until they become fragrant. This will take about 1-2 minutes.

4. 4

   Grind the toasted mustard seeds and coriander using a spice grinder or a mortar and pestle.

5. 5

   In a mixing bowl, combine the chopped herbs, lemon zest, red wine vinegar, and chopped capers.

6. 6

   Season the mixture with salt, ground mustard seed and coriander, and red pepper flakes.

7. 7

   Gradually add olive oil to the mixture, lightly whisking after each addition.

8. 8

   Transfer the mixture into a glass jar, ensuring all ingredients are submerged in the olive oil.

9. 9

   Let the mixture sit for at least an hour.

10. 10

    After an hour, the herb-based sauce is ready for use.

11. 11

    If stored in the refrigerator, allow the jar to come to room temperature for an hour before serving to allow the oil to liquefy.