Salsa Verde

1. 1

   In a mortar, pound the garlic and capers (and anchovies, if you like) to a paste.

2. 2

   (Or, if you dont have a mortar, chop them together very fine.)

3. 3

   Stir in the shallot, lemon zest, freshly chopped parsley, and olive oil, and season with salt and pepper to taste.

4. 4

   Let the salsa sit for 30 minutes or so for the flavors to develop, then taste again for seasoning.

5. 5

   Add more or less oil depending on what youre serving it with; grilled meat and vegetables might want less oil, fish a bit more.

6. 6

   Add other fresh tender-leaved herbs to the parsley, such as chervil, chives, cilantro, tarragon, basil, or mint.

7. 7

   Use diced red onion in place of the shallot and eliminate the garlic.

8. 8

   Add finely chopped fresh chile pepper to spice it up.

9. 9

   Add chopped hard-cooked egg and a little Dijon-style mustard.

10. 10

    Add lightly toasted and chopped almonds, walnuts, or pine nuts.

11. 11

    Add lemon juice or vinegar, but just before serving so the acid doesnt discolor the herbs.

No additional tips available.