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)
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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.

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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.
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