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Shack salsa verde
Makes 400g Sauces and accompaniments
Ingredients
- 75g flat-leaf parsley, chopped
- 25g coriander, chopped
- 1tbsp roughly chopped garlic
- 100g spring onions, chopped
- bunch thyme, chopped
- 2tsp grated lime zest
- 6tbsp lime juice
- 1 Scotch bonnet chilli, cut in half and deseeded
- 1tbsp sea salt
- 1tbsp fresh peeled and chopped ginger
- 375ml olive oil
Method
Put all the ingredients, apart from the olive oil, and 125ml water in a blender and pulse on high. Reduce the speed and slowly add the olive oil until emulsified.Advertisement