Food Recipes Sauces, Condiments and Preserves Salsa Zafra's Salsa Verde Be the first to rate & review! In Chile, salsa verde, or green sauce—which gets its vibrant color from cilantro and fresh chiles—is a traditional accompaniment to sea urchins. It also works well with vegetables and chicken and is particularly good with steamed or grilled shrimp.Plus: More Seafood Recipes and Tips By Maricel Presilla Maricel Presilla Maricel Presilla is an award-winning chef, author, and culinary historian. A well-known expert on Latin American cuisines, capsicums, cacao, and chocolate, Presilla has published several highly lauded books, including The New Taste of Chocolate (2001, 2009), Gran Cocina Latina: The Food of Latin America (2012), and Peppers of the Americas (2017). Food & Wine's Editorial Guidelines Updated on March 29, 2015 Save Rate PRINT Share Close Yield: 2 cups Cook Mode (Keep screen awake) Ingredients 1/2 cup fresh lemon juice 1 medium white onion, finely chopped 1/3 cup finely chopped cilantro leaves 1 jalapeño, seeded and very finely chopped 1/2 cup extra-virgin olive oil Salt and freshly ground pepper Directions In a medium bowl, combine the lemon juice with the onion, cilantro and jalapeño and stir to blend gradually. Slowly whisk in the olive oil until thoroughly combined. Season the salsa verde with salt and pepper and serve. Make Ahead The salsa can be refrigerated for up to 3 days. Originally appeared: August 2000 Rate It Print