Salsa Verde by Mario


  • 1/2 cup Fresh Parsley Leaves
  • 1/4 cup Fresh Fennel Fronds
  • 1/4 cup Fresh Mint Leaves
  • 1/4 cup Fresh Chervil
  • 2 tablespoons Capers (drained)
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon Crushed Red Chile Flakes
  • 1/2 cup Extra Virgin Olive Oil
  • Salt and Freshly Ground Pepper
  • Meanwhile, combine all of the Salsa Verde ingredients in a food processor. Pulse until a chunky paste is formed. Check seasoning, adjusting as needed.

Sochi Salsa Recipe By: Eating Well – Jan/Feb 2014

1 large red bell pepper
4-5 fresh jalapeño peppers, red or green, stemmed and seeded
4 cloves garlic
1 large stalk celery
1 1/2 cups firmly packed fresh cilantro, including tender stems
3/4 cup firmly packed fresh basil
3/4 cup firmly packed fresh dill, including tender stems
1/4 cup red-wine vinegar
1 tablespoon ground coriander
1 teaspoon salt

Coarsely chop bell pepper, jalapeños and garlic. Transfer to a food processor and pulse until finely chopped. Transfer to a medium bowl. Coarsely chop celery (including any leaves), cilantro, basil and dill. Add to the food processor along with vinegar, coriander and salt; pulse until finely chopped, but not smooth—the salsa should still have some texture. Transfer to the bowl with the pepper mixture; stir until well combined. Cover and refrigerate overnight for the flavors to meld before serving.

Notes from Chris: Let sit in fridge for one day for best flavors. According to Eating Well this was a condiment on all the tables during the Sochi Olympics. I didn’t have any fresh basil when made it so I left that out this time around… still was absolutely wonderful. We have eaten it on sautéed fish, tomato pie, in quesadillas and on scrambled eggs. Yum!


6 Roma tomatoes, chopped
2 garlic cloves, minced
seeded and minced jalapenos amount determined by how hot you want it
1/4 red bell pepper, fine dice
1/8 red onion, fine chopped
1/2 tablespoon olive oil
1/2 lime, juiced
Chili powder, salt, and pepper, to taste
Fresh scallions, cilantro or parsley, to taste

In a bowl, combine all ingredients. Place in refrigerator for up to 12 hours for flavor infusion.
Serve with tortilla chips.