Green Chilli and Herb Salsa

Preparation info

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By Brent Savage

Published 2010

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  • 1 lime
  • 3 garlic cloves, chopped
  • 1 medium green chilli, coarsely chopped
  • 35 ml (1⅕ fl oz) white wine vinegar
  • 4 sprigs (20 g/¾ oz) flat-leaf (Italian) parsley, leaves picked
  • ¼ bunch (10 g/ oz) mint, leaves picked
  • 2 sprigs (10 g/ oz) dill, leaves picked
  • 1 sprig (10 g/ oz) basil, leaves picked
  • 120 ml (4 fl oz) extra virgin olive oil
  • sea salt flakes


Using a microplane grater, finely grate one-half of the lime zest, then juice the lime. Place the lime zest, 2 teaspoons lime juice, the garlic, chilli and vinegar in an upright blender and blend into a fine paste. Add the herbs and oil and blend until smooth. Add a large pinch of salt and 2 teaspoons more of lime juice. Transfer to a chilled bowl, so the mixture cools quickly to preserve the bright green colour.

This can be made up to 12 hours in advance, covered closely with plastic wrap and refrigerated.