Tarragon-Coriander Salsa Verde

Ingredients for Tarragon-Coriander Salsa Verde

• 2 tablespoons finely chopped spring onion (white and light green parts only)

• Juice of 2 limes

• 1 anchovy fillet, finely chopped

• 1 teaspoon capers, finely chopped

• 1 1/2 cups coriander leaves, finely chopped

• 1/4 cup tarragon leaves, finely chopped

• 1 medium jalapeño, seeded and finely chopped

• 60ml plus 2 tablespoons extra-virgin olive oil

• 1/4 teaspoons kosher Salt

How to make Tarragon-Coriander Salsa Verde

In a medium bowl, mix the spring onion with the lime juice and let stand for 10 minutes. Add the anchovy and capers and mash slightly with a fork. Stir in the coriander, tarragon, jalapeño and olive oil. Season with salt and serve.

The salsa verde can be refrigerated overnight.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.