1 1/4 cups
This little green sauce that goes with every grilled or roasted protein in your repertoire. I like to add this to tuna salad, vegetable-based soups, and brothy beans, and spoon it over fried or hard-boiled eggs, too. You could also use it as the dressing for a grain salad or put it out with roasted, boiled, or steamed potatoes (any type, including sweet potatoes). —lallimusic
Test Kitchen Notes
Reprinted with permission from That Sounds So Good by Carla Lalli Music Copyright © 2021 by Carla Lalli Music. Photographs copyright © 2021 by Andrea Gentl and Martin Hyers. Published by Clarkson Potter, an imprint of Random House, a division of Penguin Random House LLC. —The Editors
Watch This Recipe
Salsa Very Verde
oil-packed anchovy fillets
crushed red pepper flakes
garlic clove, finely grated
capers, drained and finely chopped
spicy green chile (such as jalapeño or serrano), finely chopped
thinly sliced tender herbs (such as basil, parsley, tarragon, chervil, chives, cilantro, and/or mint), loosely packed
extra virgin olive oil
Freshly ground black pepper
Place anchovies on cutting board and sprinkle with Kosher salt. Finely chop anchovies, then use the edge of your knife to smash them against the cutting board until they become a paste. Scrape into a medium bowl and add red pepper flakes, grated garlic, shallot, capers, and green chile. Add the chopped herbs and olive oil and stir. Once combined, add cider vinegar and taste to adjust seasoning with salt and pepper.
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