Salsa Verde

Symon's Suppers

Makes 1 1/2 cups


    1/2 cup extra-virgin olive oil
    1/4 cup thinly sliced fresh flat-leaf parsley
    2 tablespoons salt-packed capers, rinsed and chopped
    2 tablespoons thinly sliced fresh mint
    1/2 teaspoon crushed red pepper flakes
    2 salt-packed anchovy fillets, rinsed and minced

    1 clove garlic, minced
    Grated zest and juice of 1 lemon
    1 jalapeno, seeded and minced (about 1 tablespoon)
    1 shallot, minced
    Kosher salt and freshly ground black pepper


Combine the extra-virgin olive oil, parsley, capers, mint, red pepper flakes, anchovies, garlic, lemon zest and juice, jalapeno and shallots in a bowl and stir to combine. Add salt and pepper to taste. Allow the flavors to meld for at least 15 minutes before serving; if planning to serve after more than an hour, add the lemon juice at the last minute to keep the color vibrant.