Lovely salsa verde recipe by chef Jonathan Waxman, a James Beard winning chef. He is one of the pioneers of California cuisine in the 70s, and is the first to bring its style of fusing French cooking techniques with the freshest local ingredients to New York at the iconic Jams restaurant.

He was also a Top Chef Masters TV star.

Today, chef Waxman owns Barbuto in Manhattan’s West Village, Jams at 1 Hotel Central Park, and Baffi in Atlanta.

Mexican Salsa Verde has a tomatillo base. This version doesn’t. It includes several fresh herbs, which is chef Waxman’s trademark.

California Salsa Verde Recipe by Jonathan Waxman

Author: Jonathon Waxman
Total Time: 1 hour 20 minutes
Yield: 3 cups 1x

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Description

1/4 cup capers in salt
4 anchovy filets
3 cloves garlic
1/2 cup chopped fresh parsley
1/2 cup chopped arugula
1/2 cup chopped fresh basil
1/2 cup chopped fresh cilantro
1/4 cup chopped tarragon
1/4 cup chopped fresh chives
1/4 cup chopped fresh sage
1 cup extra-virgin olive oil
1/4 teaspoon sea salt

Ingredients

Units Scale

1/4 cup capers in salt
4 anchovy filets
3 cloves garlic
1/2 cup chopped fresh parsley
1/2 cup chopped arugula
1/2 cup chopped fresh basil
1/2 cup chopped fresh cilantro
1/4 cup chopped tarragon
1/4 cup chopped fresh chives
1/4 cup chopped fresh sage
1 cup extra-virgin olive oil
1/4 teaspoon sea salt

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Instructions

Soak capers in cold water 1 hour then drain.
Soak anchovies in cold water 15 minutes then pat dry and remove bones with tweezers.
Using mortar and pestle, smash capers, anchovies and garlic, until smooth, then transfer to large bowl.
Add all herbs and olive oil. The consistency should be chunky but not oily.
Season with sea salt.

Prep Time: 1 hour 20 minutes
Category: Sauce
Cuisine: American