Name: Tarragon-Cilantro Salsa Verde
Cook time: 15 MIN
Total time: 20 MIN
Yield: Makes 3/4 cup
Ingredients: 2 tablespoons finely chopped scallion (white and light green parts only); Juice of 2 limes; 1 anchovy fillet, finely chopped; 1 teaspoon capers, finely chopped; 1 1/2 cups cilantro leaves, finely chopped; 1/4 cup tarragon leaves, finely chopped; 1 medium jalapeño, seeded and finely chopped; 1/4 cup plus 2 tablespoons extra-virgin olive oil; 1/4 teaspoon kosher Salt

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Tarragon-Cilantro Salsa VerdeLinda Pugliese<br>food styling by Anna Hampton<br>props from ABC Home

Recipe information

Total Time
20 MIN
Yield
Makes 3/4 cup

Ingredients

2 tablespoons finely chopped scallion (white and light green parts only)

Juice of 2 limes

1 anchovy fillet, finely chopped

1 teaspoon capers, finely chopped

1 1/2 cups cilantro leaves, finely chopped

1/4 cup tarragon leaves, finely chopped

1 medium jalapeño, seeded and finely chopped

1/4 cup plus 2 tablespoons extra-virgin olive oil

1/4 teaspoon kosher Salt

Preparation

Step 1
In a medium bowl, mix the scallion with the lime juice and let stand for 10 minutes. Add the anchovy and capers and mash slightly with a fork. Stir in the cilantro, tarragon, jalapeño and olive oil. Season with salt and serve.
Step 2
The salsa verde can be refrigerated overnight.

TagsSalsa Condiment Mexican Latin American Cilantro Herbs & Spices Tarragon Scallion Onion Root Vegetable Vegetable Dairy Free Gluten Free Nut Free Make Ahead No-Cook

Recipe notes

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Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes

Tantalizing Tarragon

11 Ways to Use Cilantro