Salsa Verde

Ingredients

  • 1 small garlic clove
  • 1 salt-packed anchovy
  • Freshly ground black pepper
  • 0.5 lemon
  • 1 tablespoon(s) salt-packed capers
  • 1 teaspoon(s) marjoram or oregano leaves
  • 0.25 cup(s) coarsely chopped mint
  • + 2 more ingredients
    • 0.75 cup(s) extra-virgin olive oil
    • 1 cup(s) coarsely chopped flat-leaf parsley

1. In a mortar, pound the herbs to a paste. (You may have to do this in batches.) Work in 2 tablespoons of the olive oil, then transfer to a medium bowl. Pound the garlic with the anchovy and add to the bowl. 2. Gently pound the capers until they're partially crushed and add to the bowl. Stir in ...

View full recipe at Food & Wine

Comments

Variations on Salsa Verde

  • Salsa Verde
    • 1 tablespoon fresh lime juice
    • 1 1/2 cups low-salt chicken broth
    • 1/2 pound tomatillos
    • 2 large fresh Anaheim chilies
    • 1 tablespoon whipping cream
    • +3 other ingredients
  • Salsa Verde
    • 1/4 cup capers, minced
    • 1/2 cup chopped fresh flat-leaf parsley
    • 1 large garlic clove, minced
    • 6 anchovy fillets, minced
    • +5 other ingredients
  • Salsa Verde
    • 1 cup fresh parsley leaves (preferably flat-leafed)
    • 1/2 teaspoon anchovy paste
    • 1 tablespoon red-wine vinegar
    • 1 small garlic clove
  • Salsa Verde
    • 1 1/2 tablespoons vegetable oil
    • 5 small garlic cloves
    • 1/3 cup fresh mint leaves
    • 3 pounds tomatillos
    • 2 large jalapeño chiles
    • +3 other ingredients
  • Salsa Verde
    • 2 (11-ounce) cans tomatillos, drained
    • 1 jalapeño pepper, seeded
    • 1/4 cup loosely packed fresh cilantro
    • 1/2 teaspoon salt
  • Salsa Verde
    • 1/4 cup extra-virgin olive oil
    • 1 tablespoon red wine vinegar
    • 1 tablespoon Dijon mustard
    • 1 small garlic clove, minced
    • +2 other ingredients
  • Salsa Verde
    • 1 1/2 tablespoons red-wine vinegar
    • 1 teaspoon Dijon mustard
    • 1/2 cup extra-virgin olive oil
    • 1 garlic clove
    • 2 tablespoons capers
    • +2 other ingredients
  • Salsa Verde
    • 3 tablespoons fresh lemon juice
    • 1 tablespoon capers
    • 2 anchovy fillets
    • 3 green onions
    • 1 1/2 teaspoons grated lemon peel
    • +3 other ingredients
  • Salsa Verde
    • 3 tablespoons minced garlic
    • 1/2 cup fresh lemon juice
    • 1 cup green onion tops
    • 1 tablespoon fresh thyme
    • 1 tablespoon fresh oregano
    • +4 other ingredients
  • Salsa Verde
    • 1 1/2 teaspoons grated lemon peel
    • 1 cup chopped parsley
    • 2 tablespoons drained capers
    • 1 clove peeled garlic
    • 1/2 cup olive oil
  • Salsa Verde
    • 1 teaspoon honey
    • 2 tablespoons olive oil
    • 1 bunch fresh cilantro leaves
    • 1 bunch fresh cilantro leaves
    • 1/4 cup fresh mint leaves
    • 1 teaspoon honey
    • +7 other ingredients
  • Salsa Verde
    • 2 1/2 tablespoons bottled capers (preferably nonpareil)
    • 1 teaspoon white-wine vinegar
    • 6 tablespoons parsley
    • 1/2 cup extra-virgin olive oil
    • +2 other ingredients


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