Salsa Verde

By amaliana

You should never be without a jar of Salsa verde. It's the ketchup of summer. Spoon it on grilled lamb, pork chops, eggplant, or line-caught swordfish.

Ingredients

• 6 oil-packed anchovy fillets, chopped(optional)
• 1 garlic clove, chopped
• 1 1/2 Tbsp. capers, rinsed and chopped
• 1 Fresno chile or red jalapeno, stemmed, seeded, minced
• 4 cups loosely packed fresh mint leaves, finely chopped
• 1 cup loosely packed fresh cilantro leaves, freshly chopped
• 1 cup plus 2 Tbsp. extra-virgin oilve oil
• Kosher salt (optional)

Preparation

Step 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: Sauce can be made 1 week ahead. Cover and chill. Bring to room temperature and stir before serving.