- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 9 Times
Can be made ahead of time.
This strong-flavored green sauce is packed with herbs and very versatile. Good with grilled oily fish, such as mackerel, trout, sea bass or tuna.
1. Combine the scallions, capers, anchovies, and garlic in a bowl. Stir in the parsley, basil, and mint.
2. Using a fork, stir in the mustard, then the vinegar. Gradually stir in the oil. Season with salt and pepper.
3. Transfer to a serving bowl. Let stand for an hour or so to blend the flavors. Serve at room temperature.
Prepare ahead: The salsa can be covered and refrigerated for up to 24 hours; let come to room temperature before serving.
Leftovers can be stirred into hot, cooked pasta for a quick midweek supper. There is no need to heat the salsa, it will be warmed through by the hot pasta.
Nutritional information is based on 1/8 teaspoon added salt per serving.