Salsa Esmeralda

Green Sauce

Preparation info
  • Makes about

    1½ cups

    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • 3 cloves garlic, crushed
  • 2 tablespoons chopped capers, preferably Spanish
  • Yolks of


In a mortar mash together the garlic, capers, egg yolks, salt, pepper, parsley and almonds. Beat in the oil little by little and at the last minute add the vinegar.