Salsa Verde

Name: Salsa Verde
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)

The Bon Appétit Test KitchenMakes 1 1/2 cupsSource

salsa condiment mexican anchovy parsley nut free dairy free gluten free make ahead food processor bon appétit

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)

Method

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.