Salsa VerdeDitte Isager
It's the ketchup of the summer. Spoon this on grilled lamb, pork chops, eggplant, or line-caught swordfish.
Recipe information
Yield
Makes 1 1/2 cups
Ingredients
6 oil-packed anchovy fillets, chopped (optional)
1 garlic clove, chopped
1 1/2 tablespoons capers, rinsed and chopped
1 Fresno chile 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 cilantro leaves, finely chopped
1 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt (optional)
Preparation
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.
