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Jonathan Waxman

Salsa Verde

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Preparation info
  • Make

    3 cups

    • Difficulty

      Medium

Appears in
The Barbuto Cookbook: California-Italian Cooking from the Beloved West Village Restaurant
The Barbuto Cookbook

By Jonathan Waxman

Published 2020

  • About

Ingredients

  • ¼ cup (30 g) capers in salt
  • 4 salt-cured anchovies, rinsed and deboned

Method

Soak the capers in cold water for 1 hour, then drain.

Soak the anchovies in cold water for 15 minutes, then pat dry.

Using a mortar and pestle, smash together the capers, anchovies, and garlic until smooth, then transfer to a large bowl.

Add all the herbs and oil.

Season with salt. It should be chunky, not oily.

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