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Salsa Verde



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1 cup rough chopped celery
1/3 cup cured olives, pitted
1/2 cup toasted whole almonds
1/3 cup capers
1/2 cup rough chopped green onions, packed
1-1/4 cups chopped fresh Italian parsley
2 tbsp. anchovies
1 tbsp. strained fresh lemon juice
1 tbsp. Tabasco Green Pepper Sauce
1/2 tsp. salt
1/4 tsp. ground black pepper
2 cups olive oil
4 ea. hard cooked eggs


  1. 1
    Place all ingredients except oil and eggs in food processor container. Cover; pulse until chopped.
  2. 2
    With motor running, slowly add oil through opening in cover, processing until well combined.
  3. 3
    Pour into mixing bowl. Grate eggs on large holes of grater into salsa mixture; stir to combine.
  4. 4
    Season to taste. Cover and refrigerate until ready to use.


To hard-cook eggs, pour 1 qt water into 2 qt saucepan. Gently place 4 eggs in water. Bring to a boil; cook 5 minutes. Remove from heat. Run under cold water for 10 minutes.

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cuisines European, Italian
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