Salsa Verde


  • ½ cup cilantro, washed and dried
  • ½ cup parsley leaves, washed and dried
  • 1 tablespoon (heaping) capers
  • ½ lime, juiced
  • ½ jalapeño or other hot green pepper, roughly chopped (optional)
  • 1 clove garlic, quartered
  • ⅓ cup extra virgin olive oil

Special Equipment:
Food processor needed

Put all ingredients except the olive oil into the food processor pulse several times. Leaving the food processor running, slowly add the olive oil and puree to desired consistency. The favors will become more intense as the salsa verde sits and melds. To serve, dollop on top of a wedge of the frittata and enjoy.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s