Salsa Verde

By jargrr

Ingredients

• 1/4 cup thinly sliced fresh Flat-Leaf Parsley
• 2 tablespoons thinly sliced fresh Mint
• 2 Salt-Packed Anchovies Fillets (rinsed and minced)
• 1 Garlic clove (minced)
• 1 Shallot (minced)
• 1 Lemon (zested and juiced)
• 2 tablespoons salt-packed Capers (rinsed and chopped)
• 1 Jalapeno (seeded and minced)
• 1/2 teaspoon Chile Flake
• 1/2 cup Extra Virgin Olive Oil
• Kosher Salt and freshly ground Black Pepper

Preparation

Step 1

step 1

ingredients 1/4 cup thinly sliced fresh Flat-Leaf Parsley
2 tablespoons thinly sliced fresh Mint
2 Salt-Packed Anchovies Fillets (rinsed and minced)
1 Garlic clove (minced)
1 Shallot (minced)
1 Lemon (zested and juiced)
2 tablespoons Salt-Packed Capers (rinsed and chopped)
1 Jalapeno (seeded and minced)
1/2 teaspoon Chile Flake
1/2 cup Extra Virgin Olive Oil
Kosher Salt and freshly ground Black Pepper

instructions Combine the parsley, mint, anchovies, garlic, shallot, lemon zest and juice, capers, jalapeno, chile flake, and olive oil in a bowl and stir to combine. Add salt and pepper to taste.

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