Chinese Salsa Verde

  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 1 1/4 cups
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2 large bunches cilantro

2 fresh serrano peppers, not seeded

2 fresh cayenne peppers, not seeded

1 inch fresh ginger, peeled and sliced 

1 bunch scallions, sliced into rounds 

2 tablespoons to 1/4 cup peanut oil

2 tablespoons light soy sauce

2 tablespoons mirin 

2 tablespoons fresh lemon juice, plus more for seasoning

Pinch sugar 

Sea salt

Freshly ground white pepper


  1. Combine the cilantro, serrano and cayenne peppers, ginger and scallions in a food processor and pulse to a pesto consistency. Transfer to a mixing bowl. Stir in as much oil as necessary to give the mixture a saucy consistency, like chimichurri. Add the soy sauce, mirin, lemon juice and sugar and stir to combine. Season with salt, white pepper and more lemon juice. Store in a covered container in the refrigerator until ready to use.

Cook’s Note

This should be made fresh daily.