Salsa Verde

Preparation info
  • Makes

    1½ cups

    • Difficulty


Appears in
Getaway: Food & Drink to Transport You

By Renee Erickson

Published 2021

  • About


  • 2 garlic cloves, chopped
  • 2 anchovy fillets
  • 1 tablespoon chopped drained capers


In a mortar and pestle, combine the garlic, anchovies, capers, black pepper, salt, and chile flakes. Mash together into a smooth paste. Stir in the parsley, lemon zest, lemon juice, and olive oil. Store in the refrigerator for up to 1 day.