Recipes

Dill salsa verde

John Manion

Chef/Owner

El Che Bar

Chicago
Ill.
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Yield: 
95 g
Ingredients: 
12
g
Dill
8
g
Parsley
4
g
Cilantro
8
g
Chives
10
g
Capers, rinsed
8
g
Champagne vinegar
8
g
Lemon juice plus zest of 1 lemon
36
g
Extra-virgin olive oil
As needed
Freshly ground black pepper
As needed
Red chili flakes
1

Chop herbs and capers and add to bowl with vinegar and lemon juice/zest. Slowly whisk in oil. Season to taste with pepper and chili flakes and reserve until needed.

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