Cookbook:Anchovy Herb Salsa Verde
(Redirected from Cookbook:Salsa Verde)
| Anchovy Herb Salsa Verde | |
|---|---|
| Category | Salsa recipes |
| Servings | ¾ cup |
| Time | 5 minutes |
| Difficulty |  |
Cookbook | Ingredients | Recipes |
Anchovy Herb Salsa Verde
Note: the Mexican version of salsa verde is based on tomatillos, not on parsley. This may be a Spanish recipe.
IngredientsEdit
- ½ cup extra-virgin olive oil
- 9 anchovy fillets, drained, patted dry, minced
- 6 tablespoons finely chopped fresh flat-leaf curly parsley
- 3 tablespoons finely chopped fresh rosemary
- 3 tablespoons finely chopped fresh thyme
- 3 tablespoons finely chopped fresh mint
- 1 teaspoon
- ⅛ teaspoon freshly ground black pepper
ProcedureEdit
- In a small bowl, mix together all ingredients.
- Serve with chips or grilled meat.