*As seen in our Botanica at Home: Salsa Verde video*This one's for the condiment obsessives out there. At the restaurant; seared Milliken Farm Japanese sweet potatoes with salsa verde have been on the menu since Day 1. But really; any excuse we can find to spoon salsa verde over something; we use. Fridge full of old carrots? Roast; then smother accordingly. Fried eggs need a little somethin'? You know what to do. Drizzle it over grilled prawns; spoon it liberally over roasted wild salmon; serve it with lamb kabobs... There's nothing this herby; piquant combo can't elevate.Another perk: It couldn't be more adaptable. Sub whatever herbs you have on hand for parsley or cilantro (mint is delicious; and tarragon adds an unexpected flavor jolt). We're partial to adding lemon zest and thinly sliced scallions to the mix; too. Watch our salsa verde video to understand the true extent of its versatility!

• 1 LARGE SHALLOT, MINCED
• 1 TEASPOON SHERRY VINEGAR
• 1 LARGE CLOVE GARLIC, MINCED
• SALT
• 1 BUNCH PARSLEY, FINELY CHOPPED (TENDER STEMS ARE OKAY, TOO!)
• 1 BUNCH CILANTRO, FINELY CHOPPED (LEAVES AND STEMS!)
• A PINCH OF RED CHILE FLAKES (OPTIONAL)
• 2 TABLESPOONS CAPERS, ROUGHLY CHOPPED
• ZEST OF 1 LEMON AND A SQUEEZE OF THE JUICE (OPTIONAL)
• 1 1/2 CUPS MILD EXTRA-VIRGIN OLIVE OIL

Place shallots; garlic and sherry vinegar in a bowl; sprinkle with a little salt; stir; and set aside to macerate for 15 minutes. Add the rest of the ingredients to the jar and stir well. Stir again and taste: You're looking for a balance of acid; salinity; and herby freshness. If it tastes too harsh; add a few more splashes of olive oil. Add salt as needed. If you want it brighter; add more lemon or vinegar. It'll keep in your fridge for a week!To serve with Japanese sweet potatoes; as we do at Botanica: Bring a pot of heavily salted water (it should taste like the sea) to a boil. Gently drop in the potatoes; lower the heat a tad; and simmer until you can pierce the potatoes with a knife; but not to the point where they’re falling apart / the skin is coming off. (This usually takes about 15 minutes; but varies depending on the size of the potato!) Remove the potatoes; rinse in cold water; let cool; then halve lengthwise.Heat a few glugs of olive oil in a cast iron pan over medium-high heat. Place the potatoes cut-side down and sear until nice and caramelized — about 3 minutes. (The potatoes are great finished on a grill; too!) Arrange the sweet potatoes; cut-side up; by stacking them gently atop each other; like you’re building a beautiful potato mountain! Stir the salsa verde so you get bits of every component; then spoon it generously over the top. More is more here – there’s no such thing as too much salsa verde; in our opinions – so don’t be afraid. Season with sea salt; zest the lemon over the top; shower with cilantro blossoms (optional) and serve.