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Recipe Summary

Yield: Makes about 3/4 cup

Ingredients

Ingredient Checklist

3 anchovy fillets, chopped

3 large cloves garlic, chopped

1 tablespoon plus 1 teaspoon capers

3/4 cup extra-virgin olive oil

2 tablespoons fresh lemon juice

3 tablespoons chopped fresh flat-leaf parsley leaves

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh marjoram

2 tablespoons chopped fresh mint

Salt and freshly ground pepper

Gallery

Recipe Summary

Yield: Makes about 3/4 cup

Recipe Summary

Yield: Makes about 3/4 cup

Recipe Summary

Yield: Makes about 3/4 cup

Yield: Makes about 3/4 cup

Makes about 3/4 cup

Ingredients

Ingredients

  • 3 anchovy fillets, chopped
  • 3 large cloves garlic, chopped
  • 1 tablespoon plus 1 teaspoon capers
  • 3/4 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons chopped fresh flat-leaf parsley leaves
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh marjoram
  • 2 tablespoons chopped fresh mint
  • Salt and freshly ground pepper

Directions

With a mortar and pestle, mash anchovies, garlic, and capers to a paste with 2 tablespoons of the olive oil. Stir in lemon juice and remaining olive oil. At this point, salsa can be refrigerated for up to 5 days.

When ready to serve, stir in chopped herbs and season with salt and pepper. Use within 2 hours.

Reviews

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Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Salsa Verde

  • of Reviews

Reviews:

Most Helpful

Most Helpful

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All Reviews for Salsa Verde

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest