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SALSA VERDE
from "Everyday Food® 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


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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 - $4.49/ea
 1oz, Local
 
  Italian Parsley - $2.49/ea
 Farm Fresh
 
  Cilantro - $1.99/ea
 Farm Fresh
 
  Roland Nonpareilles Capers - $2.19/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 - $3.69/ea
 16.9oz
 
  Monini Originale Extra-Virgin Olive Oil - $15.99/ea
 34oz
 
  Gefen Ground Black Pepper
This product is currently unavailable.
 
  Morton's Coarse Kosher Salt - $2.89/ea
 48oz
 
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