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Italian-Style Salsa Verde

Photo: Hector Sanchez; Styling: Buffy Hargett Miller

Hands-on time 30 mins
Total time 1 hr, 5 mins

Makes about 1 cup

This all-purpose condiment is vibrant and packed with herbs and makes everything taste garden fresh. It brightens up our sliders and can also be stirred into scrambled eggs or drizzled over steak.


  • 1 small jalapeño pepper
  • 2 medium-size banana peppers
  • 1/2 cup extra virgin olive oil
  • 1/3 cup finely chopped fresh flat-leaf parsley
  • 4 1/2 teaspoons chopped fresh chives
  • 1 tablespoon minced fresh oregano
  • 2 garlic cloves, minced
  • 1 teaspoon kosher salt

How to Make It

  1. Preheat broiler with oven rack 6 inches from heat. Broil jalapeño 3 to 4 minutes on each side or until blackened. Place blackened jalapeño in a small bowl, cover with plastic wrap, and let stand 10 minutes. Meanwhile, broil banana peppers 1 to 2 minutes on each side or just until blistered and slightly softened. Cool completely (about 10 minutes), and chop. Peel and finely chop jalapeño, discarding seeds.

  2. Stir together oil, next 5 ingredients, and chopped peppers in a small bowl. Cover and let stand 30 minutes. Serve at room temperature, or cover and refrigerate up to 1 week.