Salsa Verde
A vibrant Italian-style green sauce made with fresh herbs, anchovies, capers, and olive oil. This versatile condiment combines parsley, mint, and cilantro with spicy chile and garlic for a flavorful accompaniment to meat, fish, or vegetables.
6 servings
40 min
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Ingredients
- •6 fillets oil-packed anchovy fillets
- •1 clove garlic
- •1½ tablespoons capers
- •1 whole Fresno chile
- •4 cups flat-leaf parsley leaves
- •2 cups mint leaves
- •1 cup cilantro leaves
- •1⅛ cups extra-virgin olive oil
- •to taste kosher salt
Cooking Instructions
- 1.
Combine anchovies (if using), garlic, capers, and chile in a mortar or food processor. Pound with a pestle or process until a chunky paste forms. Add herbs and stir to combine. Remove pestle or transfer paste to a bowl. Using a fork, slowly whisk in oil to make sauce. Season to taste with salt, if desired. Let stand at room temperature for 30 minutes while flavors meld. DO AHEAD: Sauce can be made 1 week ahead. Cover and chill. Bring to room temperature and stir before serving.
40 min
