Salsa Verde

Cuisinart original

Spoon this green, herby sauce over grilled meat. For a variation, try a combination of parsley and cilantro or fresh oregano leaves.


Makes ¾ cup


1          small garlic clove, peeled

¼         small jalapeño or serrano chile

1          small scallion trimmed and cut into ½-inch pieces

1          cup fresh parsley leaves

½         teaspoon red wine vinegar

¼         teaspoon kosher salt

            Pinch freshly ground black pepper

¾         cup extra virgin olive oil

Nutritional information


Nutritional information per serving (2 tablespoons): Calories 246 (98% from fat)
• carb. 1g • sugar 0g • pro. 0g • fat 28g • sat. fat 4g • chol. 0mg
• sod. 105mg • calc. 18mg • fiber 0g


Put the garlic, jalapeño and scallion into the chopping cup. Select High and process to finely chop, 5 to 8 seconds. Add parsley. Pulse again on High to medium chop, about 16 times. Transfer to a small mixing bowl.

Add vinegar, salt, pepper and oil to chopped parsley mixture. Stir with a spoon. 

Taste and adjust seasoning as desired.