Mustard Green Salsa Verde

This relish enlivens creamy cheeses, rich meats, or a platter of vegetables. It will keep well in the fridge for about a week until the punch of the vinegar slowly dissipates.

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1 bag mustard greens
1 onion
3 cloves garlic
1/4 C red wine vinegar
1/4 C olive oil
1/2 bunch parsley
10 sprigs basil or mint
1/2 tsp chili flake
1/2 tsp smoked paprika
1 tsp salt


  1. In a food processor combine everything except the mustard greens and herbs
  2. Blend to a make a loose paste
  3. Add greens and herbs and pulse to make a chunky relish
  4. Spoon to your hearts desire