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Epicurious

Tarragon-Cilantro Salsa Verde

By Kristin Donnelly

3.8

(5)

Image may contain Food Dish Meal and Seafood
Tarragon-Cilantro Salsa VerdeLinda Pugliese<br>food styling by Anna Hampton<br>props from ABC Home

Recipe information

  • Total Time

    20 MIN

  • Yield

    Makes 3/4 cup

Ingredients

2 tablespoons finely chopped scallion (white and light green parts only)
Juice of 2 limes
1 anchovy fillet, finely chopped
1 teaspoon capers, finely chopped
1 1/2 cups cilantro leaves, finely chopped
1/4 cup tarragon leaves, finely chopped
1 medium jalapeño, seeded and finely chopped
1/4 cup plus 2 tablespoons extra-virgin olive oil
1/4 teaspoon kosher Salt

Preparation

  1. Step 1

    In a medium bowl, mix the scallion with the lime juice and let stand for 10 minutes. Add the anchovy and capers and mash slightly with a fork. Stir in the cilantro, tarragon, jalapeño and olive oil. Season with salt and serve.

    Step 2

    The salsa verde can be refrigerated overnight.

TagsSalsaCondimentMexicanLatin AmericanCilantroHerbs & SpicesTarragonScallionOnionRoot VegetableVegetableDairy FreeGluten FreeNut FreeMake AheadNo-Cook

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