Skip to main content
Epicurious

Tarragon-Cilantro Salsa Verde

By Kristin Donnelly

3.8

(5)

Image may contain Food Dish Meal and Seafood
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

  1. 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.

TagsSalsaCondimentMexicanLatin AmericanCilantroHerbs & SpicesTarragonScallionOnionRoot VegetableVegetableDairy FreeGluten FreeNut FreeMake AheadNo-Cook

See Related Recipes and Cooking Tips

Read More
Spicy Tinned Tuna Tostadas
Made with tinned fish and topped with mango and avocado, these vibrant tostadas won't break the bank.
Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic
Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.
Crispy Salmon With Avocado Sauce
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.
Pad Kee Mao (Drunken Spaghetti)
Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.
Fattoush Salad With Lemon-Sumac Dressing
Every salad should have pita chips.
Feta and Sun-Dried Tomato Dip
Creamy and bright with just a subtle bit of heat, this five-ingredient, make-ahead dip is ready for company—just add crudités.
Shrimp Fajitas
Sizzling shrimp fajitas at home—in one pan and under 30 minutes.
Cardamom Pancakes With Honey Lime Syrup
Yeasted pancakes mixed with saffron and cardamom (called chebab) are typical of Gulf countries, but I must confess I much prefer these lacy thin crepes.