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Salsa verde

What's the secret to ensuring a bright, flavorful salsa? Really fresh herbs. "That's why we buy them from the farmers market or directly from the farms," said chef Brian Collins, who serves the salsa with a variety of grilled vegetables and meats.

Chef Brian Collins
Ember, Arroyo Grande

Print Recipe

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1 clove garlic, minced
1 bunch parsley, minced
1 tsp. minced fresh thyme
1 tsp. minced Calabrian peppers (see note)
1 tsp. minced shallots
1 tsp. minced Meyer lemon peel
1 tsp. red wine vinegar
3 tbsp. olive oil
Meyer lemon juice, to taste
Salt and pepper, to taste


Place all ingredients in a mixing bowl except lemon juice, salt and pepper. Gently mix just until combined. Season to taste with lemon juice, salt and pepper. Let sit at room temperature for 1 hour for flavors to meld before serving.

Note: These oil-packed chilis from Italy's Calabria region have a complex flavor and piquant kick and are available at Italian markets and specialty stores. For a sweeter taste, you may substitute your choice of roasted red pepper.

Makes about 1 cup

Photo: © 2018 Kendra Aronson

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