Salsa Verde

Name: Salsa Verde
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 Tbsps capers, rinsed and chopped; 1 Fresno chile or red jalapeño, stemmed, seeded, minced; 946 milliliters loosely packed fresh flat-leaf parsley leaves, finely chopped; 237 milliliters loosely packed fresh cilantro leaves, finely chopped; 473 milliliters loosely packed fresh mint leaves, finely chopped; 1 garlic clove, chopped; 6 fillets oil-packed anchovy fillets, chopped (optional); 237 milliliters extra-virgin olive oil

The recipe Salsa Verde could satisfy your Mexican craving in about 45 minutes. This hor d'oeuvre has 64 calories, 2g of protein, and 4g of fat per serving. This recipe serves 6. A mixture of mint leaves, cilantro leaves, flat-leaf parsley leaves, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

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.

Ingredients you will need

Anchovies

Capers

Garlic

Chili Pepper

Equipment you will use

Food Processor

Mortar And Pestle

Add herbs and stir to combine.

Ingredients you will need

Herbs

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.

Ingredients you will need

Sauce

Salt

Cooking Oil

Equipment you will use

Mortar And Pestle

Whisk

Bowl

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.

Ingredients you will need

Sauce

Equipment

Ingredients

Servings:

2Tbsps

capers, rinsed and chopped 1

Fresno chile or red jalapeño, stemmed, seeded, minced 946milliliters

loosely packed fresh flat-leaf parsley leaves, finely chopped 237milliliters

loosely packed fresh cilantro leaves, finely chopped 473milliliters

loosely packed fresh mint leaves, finely chopped 1

garlic clove, chopped 6fillets

oil-packed anchovy fillets, chopped (optional)237milliliters

extra-virgin olive oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir with a 4.5 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.