Homemade herby salsa
- Easy
- May 2023
- Makes around 100g (enough to serve 2)
- Hands-on time 5 min
Use any soft herbs to make this zingy green salsa. Drizzle over everything from everything from breakfast eggs and grilled chicken to salads, or treat it like a dip for crisps and crudites.
Loved this? You’ll adore punchy Argentinian chimichurri, too…
- Calories
- 127kcals
- Fat
- 13g (1.8g saturated)
- Protein
- 0.7g
- Carbohydrates
- 1.1g (0.7g sugars)
- Fibre
- 4.1g
- Salt
- 0.7g
Ingredients
- 30g fresh herbs (any combination of soft herbs will work: parsley, mint, coriander, basil, Thai basil, chives, dill, thyme), any thick stalks removed
- 2 tbsp olive or vegetable oil
- 1 small garlic clove, crushed
- 1 heaped tsp pickled things (jalapenos, capers, cornichons, etc), finely chopped
- 1-2 tbsp acidic liquid (vinegar or citrus juice)
- Pinch chilli or red pepper flakes or 1 small chilli, finely chopped (optional)
Method
- Finely chop the herbs and put in a bowl with the garlic and your chosen pickled thing. Whisk in the oil, acidic liquid and chilli (if using) and season with a pinch of salt. You could also crush everything together in a pestle and mortar.
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