Quick Salsa Verde
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Appears in Cook's Country April/May 2017
For a sauce that really stood out, we combined bright lemon juice, fresh chopped parsley, meaty (not fishy) minced anchovies, briny capers, and heady garlic with creamy olive oil.
WHY THIS RECIPE WORKS
For a sauce that really stood out, we combined bright lemon juice, fresh chopped parsley, meaty (not fishy) minced anchovies, briny capers, and heady garlic with creamy olive oil. Zippy and fresh, it paired beautifully with our savory pork ...