Spice Road Spices
Artisan Spice Merchants
The Art of Flavour
Minted Salsa Verde with Anchovies, Parsley, Capers and Garlic
A wonderful sauce or side that will work beautifully with lamb, pork, grilled fish, roasted vegetables and perfect as a dip.
4 x Anchovie fillets
1 x Cup mint leaves, diced and packed
1 x Tablespoon Capers - rinsed in cold water
1 x Cup flat leaf parsley, chopped and packed
2 x Garlic cloves, finely diced
1 x Tablespoon Dijon mustard
Dash red wine vinegar
80ml x Extra virgin oilive oil
1/2 x Teaspoon black pepper
Salt not really needed - the anchovies and capers will provide more than enough salt
Blend all of the ingredients to a nice paste. Add a little more olive oil if needed when blending to achieve your desired runnyness. Refrigerate until ready for use.
Important: The ingredients may be adjusted to your taste and the sauce will keep well when refrigerated.
Comments: Obviously this is not a salt free recipe, however, for people on a salt reduced diet you can rinse the anchovies in cold running water. You will note that we recommend the capers be rinsed. No further salt need be added.