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Michael Symon's Salsa Verde

Holiday Chicken Picatta Michael Symon
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Simple, Spicy Dip
skill level
Easy
time
1-30min
servings
1 cup
cost
$
Contributed by : Michael Symon
Salsa verde makes for a delicious hors d'oeuvre at holiday parties, or a lovely topping for fish or chicken.
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things you'll need.
ingredients
  • 1/4 cup thinly sliced fresh Flat-Leaf Parsley
  • 2 tablespoons thinly sliced fresh Mint
  • 2 salt-packed Anchovies Fillets (rinsed and minced)
  • 1 minced Garlic clove
  • 1 minced Shallot
  • 1 Lemon (zest and juice)
  • 2 tablespoons salt-packed Capers (rinsed and chopped)
  • 1 Jalapeno (seeded and minced)
  • 1/2 teaspoon crushed Red Pepper Flakes
  • 1/2 cup Extra Virgin Olive Oil
  • Kosher Salt and freshly ground Black Pepper
kitchenware
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step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe 
  • step 1
    ingredients 1/4 cup thinly sliced fresh Flat-Leaf Parsley
    2 tablespoons thinly sliced fresh Mint
    2 salt-packed Anchovies Fillets (rinsed and minced)
    1 minced Garlic clove
    1 minced Shallot
    1 Lemon (zest and juice)
    2 tablespoons salt-packed Capers (rinsed and chopped)
    1 Jalapeno (seeded and minced)
    1/2 teaspoon crushed Red Pepper Flakes
    1/2 cup Extra Virgin Olive Oil
    Kosher Salt and freshly ground Black Pepper
    instructions Combine the parsley, mint, anchovies, garlic, shallot, lemon zest and juice, capers, jalapeno, red pepper flakes, and olive oil in a bowl and stir to combine. Add salt and pepper to taste.
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