Anchovy Herb Salsa Verde
This anchovy herb salsa verde is a quick, oil-based green sauce that takes about five minutes and makes roughly three quarters of a cup. It is not the tomatillo salsa of Mexico, and the contributor believes it may be Spanish. Rosemary, thyme and mint give it a resinous, cooling edge, while minced anchovy adds salt and depth. Spoon it over grilled meat or set out a bowl for chips.
Instructions
Drain the anchovy fillets and pat them dry with paper towels so they do not water down the sauce. Mince them finely until they are close to a paste.
Finely chop the parsley, rosemary, thyme and mint. Measure each herb after chopping, since the quantities are given for chopped leaves.
Pour the olive oil into a small bowl. Add the minced anchovies, all of the chopped herbs and the black pepper.
Stir everything together until the herbs and anchovies are evenly spread through the oil. Serve it with chips or grilled meat.
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