Salsa Verde works well with lean meats, like tongue and heart. It is salty, sour, and fresh!


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Salsa Verde

  • Author: Jill Baker
  • Yield: 1 Pint 1x


Units Scale

3 Tbsp. Each: Mint, Tarragon, Parsley, Chives (sliced), and Scallions (sliced)

1 Shallot, finely diced

1 Clove Garlic, minced

1 Tbsp. Fish Sauce

2 c. Extra-Virgin Olive Oil

1/4 c. Sherry Vinegar

Pinch of Espelette Chili Flakes

Pinch of Coarse Sea Salt, such as fleur de sel


Prepare a chiffonade of the fresh herbs, chives, and scallions. Mix with all ingredients and serve.


It can keep, sealed and refrigerated, for 5 days.

Information contained within is an excerpt from The New Charcuterie Cookbook by Jamie Bissonnette. Purchase the book here.