Salsa Verde

Ingredients for Salsa Verde

• 6 oil-packed anchovy fillets, chopped (optional)

• 1 garlic clove, chopped

• 1 1/2 tablespoons capers, rinsed and chopped

• 1 Fresno chilli or red jalapeño, 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 coriander leaves, finely chopped

• 240ml plus 2 tablespoons extra-virgin olive oil

• Kosher salt (optional)

How to make Salsa Verde

Combine anchovies (if using), garlic, capers, and chilli 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 flavours meld. DO AHEAD: Sauce can be made 1 week ahead. Cover and chill. Bring to room temperature and stir before serving.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.