Homemade Salsa Verde

by John J     Feb 17, 2012
Everyone should know how to make this. This salsa is so versatile - you can use it on potatoes, steaks, chicken, fish, etc. Enjoy!
Difficulty: Easy
Yield: 3/4 cup
Prep Time: 10 Min(s)
Cook Time: 0 Min(s)
Ready In: 10 Min(s)
Recipes Tab
Reviews version Tab
1 bunch of fresh mint [+]
1 bunch of fresh parsley [+]
1 teaspoon of capers (soaked in vinegar) [+]
1 teaspoon of dijon mustard [+]
1-2 medium sized cornichons (sweet gherkins) [+]
1-2 cloves of garlic, chopped [+]
3-4 anchovies and oil (from tin) [+]
5-6 tablespoons of extra virgin olive oil [+]
1 tablespoon of red wine vinegar [+]
pepper to taste [+]


1. Tear a handful of mint and parsley apart and add it to the food processor. Add capers, dijon mustard, garlic and cornichons. Add 2-3 anchovies and 1 tablespoon of oil from the anchovy tin into the food processor. Process all ingredients until thoroughly chopped.

2.  Add mixture to a bowl and slowly mix in red wine vinegar then oilve oil until you achieve a thick (not too oily) consistency.

3. Add pepper to taste.

Serve Immediately.

Follow Twitter Follow Facebook Share Recipe Today
Female Foodie
Ltisha has just joined!
February 08
Female Foodie
Jinky123 has just joined!
February 02
Female Foodie
SandraC has just joined!
January 12
Female Foodie
swtpea1970 has just joined!
January 10
Female Foodie
Paula has just joined!
December 30
United States > Minnesota

A young cook from Minnesota, she is gluten-free and has shared many delicious, healthy, and gluten-free recipes. This was great for our campaign with Generation Rescue as many autistic children are on gluten and casein free diets.
Cook Of Week