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
Need to make a substitution?
Preparation
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.