Salsa Verde

Name: Salsa Verde
Ingredients: 6 oil-packed anchovy fillets, chopped (optional); 1 garlic clove, chopped; 1 1/2 tablespoons capers, rinsed and chopped; 1 Fresno chile or red jalapeno, 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)

9 ingredients

1 steps

Ingredients

6 oil-packed anchovy fillets, chopped (optional)
1 garlic clove, chopped
1 1/2 tablespoons capers, rinsed and chopped
1 Fresno chile or red jalapeno, 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)

Directions

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: