Name: Salsa Verde
Yield: Makes about 3/4 cup
Ingredients: 1/2 cup extra-virgin olive oil; 9 flat anchovy fillets, drained, patted dry, and minced; 2 1/2 tablespoons drained bottled capers (preferably nonpareil), rinsed and finely chopped; 6 tablespoons finely chopped fresh flat-leaf parsley; 3 tablespoons finely chopped fresh mint; 1 teaspoon white-wine vinegar; 1/8 teaspoon black pepper

Cooks' note:

Salsa verde can be made 1 day ahead and chilled, covered.

Recipe information

Yield
Makes about 3/4 cup

Ingredients

1/2 cup extra-virgin olive oil

9 flat anchovy fillets, drained, patted dry, and minced

2 1/2 tablespoons drained bottled capers (preferably nonpareil), rinsed and finely chopped

6 tablespoons finely chopped fresh flat-leaf parsley

3 tablespoons finely chopped fresh mint

1 teaspoon white-wine vinegar

1/8 teaspoon black pepper

Preparation

Stir together all ingredients in a bowl.

TagsCondiment Sauce Anchovy Fish Seafood Parsley Herbs & Spices Mint Nut Free Easy Quick Gourmet

Recipe notes

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