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Salsa Verde

4.2

(2)

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Image may contain Plant Cutlery Spoon Food Lunch Meal Vegetation Kale Vegetable Cabbage Bush Vase and Pottery
Salsa Verde Ditte Isager

It's the ketchup of the summer. Spoon this on grilled lamb, pork chops, eggplant, or line-caught swordfish.

Ingredients

Makes 1 1/2 cups

6 oil-packed anchovy fillets, chopped (optional)
1 garlic clove, chopped
1 1/2 tablespoons capers, rinsed and chopped
1 Fresno chile or red jalapeño, stemmed, seeded, minced
4 cups loosely packed fresh flat-leaf parsley leaves, finely chopped
2 cups loosely packed fresh mint leaves, finely chopped
1 cup loosely packed fresh cilantro leaves, finely chopped
1 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt (optional)

  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.

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Reviews (2)

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  • Very fresh and herby. We had this alongside seared scallops, red potatoes, and steamed kale. 3 forks because it is a little oily and heavy, but that said, I plan to make it again this summer!

    • denvercook

    • 2/11/2012

  • Whatever you do, don't leave out the anchovies. Great spread on just about anything. Adds a blast of freshness.

    • moo3056

    • New Mexico

    • 6/10/2011

Tags Salsa Condiment Mexican Latin American Anchovy Fish Seafood Parsley Herbs & Spices Nut Free Dairy Free Gluten Free Make Ahead Food Processor Bon Appétit
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