Salsa Verde

Name: Salsa Verde
Prep time: 5 min
Cook time: 5 min
Total time: 5 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 fillets anchovy fillet; 2 teaspoons capers, soaked and drained; 2 teaspoons Dijon mustard; 237 milliliters packed fresh flat-leaf Italian parsley leaves; 79 milliliters packed fresh basil leaves; 79 milliliters packed fresh mint leaves; 1 garlic clove; 118 milliliters extra-virgin olive oil, plus more, to taste; 1 pinch Pinch of crushed red pepper flakes; 1 Tb red wine vinegar; 2 servings Salt and freshly ground black pepper, to taste

You can never have too many hor d'oeuvre recipes, so give Sals Head to the store and pick up olive oil, wine vinegar, mint leaves, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and primal diet. It is a reasonably priced recipe for fans of Mexican food. From preparation to the plate, this recipe takes approximately 5 minutes.

Ingredients

Servings:

1fillets

anchovy fillet 2teaspoons

capers, soaked and drained 2teaspoons

Dijon mustard 237milliliters

packed fresh flat-leaf Italian parsley leaves 79milliliters

packed fresh basil leaves 79milliliters

packed fresh mint leaves 1

garlic clove 118milliliters

extra-virgin olive oil, plus more, to taste 1pinch

Pinch of crushed red pepper flakes 1Tb

red wine vinegar 2servings

Salt and freshly ground black pepper, to taste

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. 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 Dragonette Cellars Sta. Rita Hills Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.