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Salsa Verde

Updated February 23, 2016

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.

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.

4 servings

Preparation Time15 min

Preparation Time - Text15 mins

CostInexpensive

Easy

Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionBuffet, Casual Dinner Party, Cocktail Party, Family Get-together, Formal Dinner Party

Dietary Considerationhealthy

Five Ingredients or LessYes

Mealdinner, lunch, snack

Taste and Textureherby, salty, sharp, tangy

Type of Dishsauces

Ingredients

  • 6 scallions, white and green parts, minced
  • 3 tbsp bottled capers, rinsed and chopped
  • 4 anchovy fillets in oil, rinsed and minced
  • 1 garlic clove, minced
  • 3 tbsp chopped parsley
  • 2 tbsp chopped basil
  • 2 tbsp chopped mint
  • 2 tsp Dijon mustard
  • 2 tbsp sherry vinegar
  • ½ cup extra virgin olive oil
  • Salt and freshly ground black pepper

Instructions

  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.

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