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Epicurious

Salsa Verde

3.4

(4)

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

  1. Stir together all ingredients in a bowl.

TagsCondimentSauceAnchovyFishSeafoodParsleyHerbs & SpicesMintNut FreeEasyQuickGourmet
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