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California Salsa Verde

California Salsa Verde Recipe by Jonathan Waxman 


  • Author: Jonathon Waxman
  • Total Time: 1 hour 20 minutes
  • Yield: 3 cups 1x

Description

  • 1/4 cup capers in salt
  • 4 anchovy filets
  • 3 cloves garlic
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped arugula
  • 1/2 cup chopped fresh basil
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped tarragon
  • 1/4 cup chopped fresh chives
  • 1/4 cup chopped fresh sage
  • 1 cup extra-virgin olive oil
  • 1/4 teaspoon sea salt

Ingredients

Units Scale
  • 1/4 cup capers in salt
  • 4 anchovy filets
  • 3 cloves garlic
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped arugula
  • 1/2 cup chopped fresh basil
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped tarragon
  • 1/4 cup chopped fresh chives
  • 1/4 cup chopped fresh sage
  • 1 cup extra-virgin olive oil
  • 1/4 teaspoon sea salt

Instructions

  1. Soak capers in cold water 1 hour then drain.
  2. Soak anchovies in cold water 15 minutes then pat dry and remove bones with tweezers.
  3. Using mortar and pestle, smash capers, anchovies and garlic, until smooth, then transfer to large bowl.
  4. Add all herbs and olive oil. The consistency should be chunky but not oily.
  5. Season with sea salt.
  • Prep Time: 1 hour 20 minutes
  • Category: Sauce
  • Cuisine: American
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