Salsa VerdeWho doesn’t love a spicy, green salsa? This homemade Salsa Verde by chef Aarón Sánchez can be made as mild or as hot as you can handle!

Salsa Verde


¼ cup distilled white vinegar

2 jalapenos or 1 serrano chile, roughly chopped (seeds too, if you can take the heat)

4 whole garlic cloves, peeled

4 dried bay leaves, crumbled

½ cup chopped fresh flat-leaf parsley leaves

½ cup chopped fresh cilantro

¼ cup chopped fresh oregano

1 cup olive oil

Salt and freshly ground black pepper


1. Combine the vinegar, jalapenos, garlic and bay leaves in the blender jar and puree until smooth. Strain through a fine-mesh sieve into a bowl. Stir in the herbs. Pour the olive oil in slowly and steadily, whisking the whole time. Season with salt and pepper to taste.

2. Store in the refrigerator in a sealed container and use within a week.

Makes 2 cups.

*Recipe and image courtesy of Aarón Sánchez for Simple Food, Big Flavor.*