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    SALSA VERDE
    from "Everyday FoodŽ magazine"

    A relish made with your favorite fresh herbs adds quick flavor to a variety of foods.

    Yield: Makes 1 cup

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    INGREDIENTS (CLICK TO BUY)

    2 cups mixed fresh herbs, such as basil, parsley, and cilantro
    1 garlic clove
    1 1/4 teaspoons red-wine vinegar
    2 tablespoons capers, rinsed and drained
    3 anchovy fillets
    1/2 cup extra-virgin olive oil
    Coarse salt and ground pepper


    Print recipe
    PREPARATION

    1. In a food processor, combine herbs, garlic, and vinegar; if desired, add capers and anchovy fillets. Pulse until coarsely chopped, 20 seconds. Transfer to a small bowl and stir in olive oil. Season with salt and pepper.

    Cook's Note
    Ideas for Using Salsa Verde:
    • Toss with steamed beans.
    • Mix with crumbled feta and serve on crostini or crackers.
    • Spoon over thinly sliced grilled skirt steak.
    • Drizzle on baked salmon or shrimp.
    • Toss with roasted small potatoes.
    • Use as a sandwich spread.
    • Stir into drained and rinsed canned black beans.
    • Add to scrambled eggs on toast.


    Product nutrition and information
     Quantity Ingredients Est.Price
      Gotham Greens Local Basil - $3.99/ea
     1oz, Local
     
      Italian Parsley - $1.99/ea
     Farm Fresh
     
      Cilantro - $1.99/ea Save! 2 for $3.00
     Farm Fresh
     
      Roland Nonpareilles Capers - $1.79/ea
     3oz
     
      Roland Anchovy Fillets in Olive Oil, Jar - $3.99/ea
     4.2oz
     
    You May Already Have
      Garlic - $3.99/lb
     Farm Fresh, Med
     
      Roland Aged French Red Wine Vinegar - $2.99/ea
     16.9oz
     
      Bel Aria Extra-Virgin Olive Oil - $11.29/ea
     34oz
     
      Gefen Ground Black Pepper - $1.59/ea
     3oz
     
      Morton's Coarse Kosher Salt - $2.69/ea
     48oz
     
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