5 (5)

Category: Sauces and Condiments

Salsa verde

Salsa verde
Kirk McKoy / Los Angeles Times

Of the myriad dishes that sound better in languages other than English -- tonkotsu for pig broth, xiaolongbao for soup dumplings -- you might want to add salsa verde. Because green sauce, although plain and serviceable, sounds about as appetizing ... Read more

Total time: 10 minutes. | About 1½ cups
Note: Raw jalapeño can be added for extra heat. Lemons can be substituted for the limes, parsley can be substituted for the cilantro (or use a combination), and one or a combination of other tender greens (such as baby chard, kale, arugula or other herbs) can be substituted for the spinach.
  • 2 cloves garlic
  • 1/4 teaspoon kosher salt
  • Zest and juice of 2 limes
  • 1 bunch cilantro, large stems removed
  • 5 ounces raw spinach leaves
  • 1/2 cup olive oil
  • 1/8 cup water, more if needed

Step 1Put the garlic, salt, lime juice and zest into a food processor, and process until the garlic is chopped up. Add the cilantro, greens and olive oil, and process until smooth. Add water as needed to achieve the consistency of sauce.

Each 2 tablespoons:
Calories 85; Protein 0; Carbohydrates 1 gram; Fiber 0; Fat 9 grams; Saturated fat 1 gram; Cholesterol 0; Sugar 0; Sodium 34 mg
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