Salsa Verde
3 cloves garlic, minced
1 jalapeno, seeded and minced  
1 shallot, minced  
Zest of 3 lemons  
Juice of 2 lemons (about 1/2 cup)  
1 1/2 cups olive oil  
1 cup fresh flat-leaf parsley leaves, finely chopped  
1 cup fresh celery leaves, finely chopped
1 tablespoon salt-packed capers, rinsed and finely chopped    
Kosher salt  
Instructions:
In a mixing bowl, stir together the garlic, jalapeno, shallot, lemon zest and juice, olive oil, parsley, celery leaves and capers and taste for seasoning. Season with salt as needed.
