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Salsa Verde recipe

Bright and herby, this salsa is a summer must.

The Italian version of green salsa, this blend of herbs, spicy peppers and briny capers is the perfect summer sauce. It pairs wonderfully with any grilled or sauteed fish or meat, can be tossed into an easy summer pasta or potato salad, and makes a great dip for crudité or toasted flat bread.

Unlike the spicier Mexican version of roasted tomatillo and chili, this salsa verde brings a spoonful of fresh herbs and tanginess to any plate. Although the traditional recipe calls for mint, flat-leaf parsley and cilantro, feel free to use the Italian “green sauce” as an herb catchall — chives, curly parsley, fennel fronds (leaves) and even tarragon make great additions. Include the anchovies for a pungent kick, or try diced sun-dried tomatoes or smoked chillies to play around with more subtle flavors. Make sure to chop the herbs with a sharp knife — as tempting as it may be, don’t use the food processor for the herbs, as the blade and motion will cause them to wilt and you can easily over-process them into a pureed mush.

Salsa Verde makes 1 1/2 cups, adapted from Bon Appetit June 2011
6 oil-packed anchovy fillets, chopped (optional)
2 garlic cloves
2 tbsp capers, rinsed and chopped
1 red or green jalapeño, stemmed, seeded, minced
4 cups loosely packed fresh flat-leaf parsley, finely chopped
2 cups loosely packed fresh mint leaves, finely chopped
1 cup loosely packed fresh cilantro leaves, finely chopped
1 cup plus 2 tbsp. extra-virgin olive oil
2 tbsp lemon juice
1 tbsp lemon zest
Kosher salt, to taste

1. Combine garlic and capers in a food processor or mortar until a chunky paste forms. In a medium size bowl, combine with herbs. Wisk in the oil to create a sauce, stir in lemon juice and zest and season to taste with salt. Let stand at room temperature for 30 minutes to develop flavors. Store covered and chilled up to one week.

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