Salsa Verde Moruno

For Prep

• 350g finely chopped chives

• 500g finely chopped parsley
• 75g finely chopped thyme
• 125g finely chopped rosemary
• 675g brunoise shallots

• 3g / approx 15 Guindilla Peppers, crushed and finely minced with a knife
• 2.2 kg / 3 qt blended oil

For Service:

• 375g / 1 pint Salsa Verde (mixture above)
• 16g / 1 tbsp lemon juice
• 15g / 1 tbsp Sherry Vinegar
• 30g / 2 tbsp Olive Oil
• 1/4 tsp Sal de mar

1. Combine herbs, shallots, guindilla peppers.
2. Add the blended oil. Combine well.
3. Transfer to quart containers, ensuring that the herbs, shallots, and peppers are fully submerged in the oil in each quart.

Before each service:

• Mix all ingredients.

Finish a small batch of salsa verde prior to each service so that it stays bright and fresh. When you add the acid, the herbs start to "dull" to darker green. Salsa verde should be served bright green at all times.