This classic herb sauce is ubiquitous throughout Latin America and is great with all types of seafood, especially rich fish like salmon and sablefish. It’s equally delicious on lean fish like halibut, rockfish, or cod.
- 2 cups (lightly packed) cilantro leaves and stems
- 2 scallions, white and green parts, cut into 2-inch pieces
- ¼ cup freshly squeezed lime juice
- ½ cup extra virgin olive oil
- 1 jalapeño pepper, seeded and sliced
- Salt and freshly ground pepper
MAKE THE SALSA VERDE
In a food processor or blender, combine the cilantro, scallions, lime juice, oil, and as much of the jalapeño as desired. Pulse to a coarse puree, scraping down the sides of the bowl. Transfer to a bowl and season with salt and pepper. Use right away or store in an airtight container in the refrigerator for up to 5 days.
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Pair it Up
Serve with grilled, pan-seared, roasted, poached, or steamed salmon and white fish or as a dipping sauce for shrimp or crab. It’s delicious drizzled on fish tacos.
Spice it Up
Vary the heat by adding more or less jalapeño.
Know Your Cook
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
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