Skip to main content
Epicurious
Gourmet

Salsa Verde

3.4

(4)

Cooks' note:

Salsa verde can be made 1 day ahead and chilled, covered.

Recipe information

  • Yield

    Makes about 3/4 cup

Ingredients

1/2 cup extra-virgin olive oil
9 flat anchovy fillets, drained, patted dry, and minced
2 1/2 tablespoons drained bottled capers (preferably nonpareil), rinsed and finely chopped
6 tablespoons finely chopped fresh flat-leaf parsley
3 tablespoons finely chopped fresh mint
1 teaspoon white-wine vinegar
1/8 teaspoon black pepper

Preparation

  1. Stir together all ingredients in a bowl.

TagsCondimentSauceAnchovyFishSeafoodParsleyHerbs & SpicesMintNut FreeEasyQuickGourmet
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
José Andrés Recipes Worth Bookmarking
Like carrot farro salad and chicken paella.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Chimichurri Grilled Shrimp
Punchy, make-ahead chimichurri adds a bright, fresh finish to this easy summer dinner.
Paella de Pollo con Verduras
A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.