Salsa Verde

Preparation info
  • Makes about

    3 cups

    • Difficulty


Appears in

By Joyce Goldstein

Published 1998

  • About

We usually serve this all-purpose sauce on grilled swordfish or tuna or on baked sea bass and other mild white fish. It makes a great vinaigrette for cooked fish, such as tuna or cod, potatoes, green beans, carrots, beets, and hard-cooked eggs. It is also wonderful on boiled beef, tongue, and chicken.


  • 1 cup finely chopped fresh parsley
  • ¼ cup capers, rinsed and coarsely chopped
  • 4 to 6


Combine all ingredients. You may want to add just part of the vinegar and add the remaining to taste because they vary so in acidity. For a slightly milder sauce, use lemon juice instead of vinegar. If you use this sauce for grilled fish, you may omit the bread crumbs.