Caribbean Salsa Verde

Preparation info
  • Serves


    • Difficulty


Appears in
Caribbean Food Made Easy

By Levi Roots

Published 2009

  • About

Here’s a Caribbean version of a classic Italian sauce that is magic with a seafood barbecue or try it with grilled fish, chicken or vegetables.


  • small bunch of fresh coriander (75 g/ oz)
  • leaves from 5 sprigs<


  1. Remove the leaves from the coriander. Finely chop the stalks. Chop the coriander leaves with the tarragon and basil. Put into a bowl with the chopped coriander stalks.
  2. Stir the other ingredients into the sauce, including enough olive oil to make a dropping but not too liquid sauce. Taste and adjust the flavours as you want.