Salsa Verde

Here’s an easy recipe for Salsa Verde that makes a great accompaniment for almost any grilled meat—I like it on grilled flank, skirt or tri-tip steak. The photo above was taken at a recent catered party where I served it on steak bites with lightly salted potato chips. (In the past, I served the steak bites on skewers with the salsa on the side, but I added the chips because guests wanted something to hold the sauce.)

I think I originally read about this in a cooking magazine, and I may have followed a specific recipe in the beginning, but now I make it on the fly. It is not necessarily exactly the same every time, but it always tastes great. For this post, I wrote a recipe with specific amounts, but it’s flexible—you can play with the amounts and see how you like it best.

Salsa Verde
Makes about 1.5 cups
2 cups chopped cilantro
1/2 cup chopped parsley
3 cloves garlic, minced
zest and juice of 3 limes
3 jalapeño, seeded and minced
2 anaheim chile, seeded and minced
1 poblano chile, seeded and minced
1 cup Sweet onion, chopped
3 tablespoons oil
1 teaspoon kosher salt and pepper, to taste

Put all ingredients into a food processor and pulse on and off for 30 seconds to a minute until finely chopped. Serve.

Tina’s Tip: Sometimes I roast the anaheim and poblano chiles and remove the skins before mincing them, but that takes longer.