Lemon-Mint Salsa Verde is a refreshing and tangy sauce that combines the bright acidity of lemon with the cool, aromatic notes of mint.
Salsa verde, or “green sauce” in Spanish, is a classic condiment with roots in Mediterranean and Latin American cuisines.
Traditionally made with parsley, garlic, capers, vinegar, and olive oil, salsa verde is prized for its versatility and ability to enhance a wide range of dishes.
Serving Suggestions
Serve Lemon-Mint Salsa Verde as a zesty topping for grilled chicken, lamb, or fish. It also pairs wonderfully with roasted or sautéed vegetables, adding a burst of freshness. Use it as a flavorful dip for pita bread or fresh vegetables, or drizzle it over a grain bowl for an extra layer of taste.
Pairing Ideas
This salsa verde pairs well with a variety of dishes. It enhances the flavor of grilled or roasted meats, including chicken, beef, or lamb. It also works nicely with seafood dishes, adding a refreshing contrast to the richness of the fish. For a lighter option, enjoy it with a fresh salad or as a topping for quinoa or couscous.
Tips and Notes
- Lemon: Use fresh lemon juice for the best flavor. Adjust the amount to taste, depending on how tangy you like your salsa verde.
- Mint: Fresh mint is key to achieving the best flavor. Finely chop the mint leaves to ensure even distribution throughout the sauce.
- Consistency: Adjust the consistency of the salsa verde by adding more or less olive oil. For a thicker sauce, use less oil; for a thinner consistency, add more.
- Storage: Store any leftover salsa verde in an airtight container in the refrigerator for up to 1 week. The flavors may intensify over time, so taste and adjust as needed before serving.
Enjoy the bright and fresh flavors of Lemon-Mint Salsa Verde as a delightful addition to your meals!
Lemon-Mint Salsa Verde
Equipment
- Cutting board
- Chef’s knife
- Mixing bowl
- Measuring spoons
Ingredients
- 1/2 cup fresh mint leaves - finely chopped
- 1/4 cup fresh parsley leaves - finely chopped
- 2 cloves garlic - minced
- Zest and juice of 1 lemon
- 2 tablespoons capers - chopped
- 2 anchovy fillets - minced (optional)
- 1/3 cup extra virgin olive oil
- Salt and pepper - to taste
Instructions
- In a mixing bowl, combine the chopped mint leaves, parsley leaves, minced garlic, lemon zest, lemon juice, chopped capers, and minced anchovy fillets (if using).
- Gradually whisk in the extra virgin olive oil until all the ingredients are well incorporated and the mixture has a smooth consistency.
- Season the salsa verde with salt and pepper to taste, adjusting the seasoning as needed.
- Once prepared, the lemon-mint salsa verde is ready to be served immediately or stored in an airtight container in the refrigerator for up to one week.
Notes
For a vegan version, omit the anchovy fillets or substitute them with a pinch of sea salt for added flavor.
This versatile sauce can be used as a topping for grilled meats, seafood, or vegetables, or as a dip for bread or crackers. Enjoy its fresh and tangy taste in various culinary applications!