Raisin-Caper Salsa Verde
Try this Raisin-Caper Salsa Verde recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
vegetarian
vegan
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/4 cup extra-virgin olive oil
- kosher salt and freshly ground black pepper
- 1/2 cup finely chopped shallots
- 1 cup golden raisins roughly chopped
- 1/2 cup washed salted button capers (regular capers fine i roughly chopped
- 1/2 cup roughly chopped flat-leaf parsley
- 1 lemon, juiced plus a pinch grated rind
- Carbohydrate 64.3720000791405 g
- Cholesterol 0 mg
- Fat 27.3735000780619 g
- Fiber 2.90000000369516 g
- Protein 3.457750003977 g
- Saturated Fat 3.84443501086069 g
- Serving Size 1 1 cup (143g)
- Sodium 1176.7800000167 mg
- Sugar 61.4720000754453 g
- Trans Fat 0.855535002254826 g
- Calories 486 calories
Directions Rehydrate raisins by pouring boiling water over them and leave for 1 hour to rehydrate. Drain the raisins and add to the capers and parsley. Combine all ingredients in a large mixing bowl and toss to combine. Serve with grilled lamb. Recipe courtesy of Tyler Florence, 2008 CATEGORIES: Raisins Salsa Mexican View All
