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Category: Sauces and condiments

Mint salsa verde

THIS weekend being Easter, many Americans will sit down to a Sunday dinner of roast lamb. And that will be the last time they try the meat until the same time next year. Lamb is to this holiday what turkey ... Read more

Total time: About 22 minutes (12 if using a blender) | Makes three-fourths to 1 cup
  • 2 cloves garlic, chopped
  • 1/2 teaspoon salt
  • 4 anchovy fillets, preferably salted
  • 1 tablespoon capers
  • 6 tablespoons chopped parsley leaves
  • 2 tablespoons chopped mint leaves
  • 1 tablespoon red wine vinegar
  • 1/2 cup to 3/4 cup olive oil

Step 1Pound the garlic and salt in a mortar and pestle to a smooth paste. Chop the anchovies (if using salted anchovies, first rinse them under cool running water and pat them dry). Add the anchovies and capers to the garlic and pound to a paste. Add the parsley and mint and pound until you have a slightly coarse paste. Stir in the vinegar.

Step 2Stirring with the pestle, slowly pour in the olive oil so it makes a fairly smooth paste, like pesto. After you've added one-half cup, begin tasting the sauce and stop when you like the texture and flavor.

Step 3Alternatively, puree the garlic, salt, anchovies (if using salted anchovies, first rinse them under cool running water and pat dry), capers, parsley, mint and vinegar in a blender. With the machine running, slowly add the olive oil. After you've added one-half cup, begin tasting the sauce and stop when you like the texture and flavor.

Each tablespoon:
95 calories; 0 protein; 0 carbohydrates; 0 fiber; 11 grams fat; 1 gram saturated fat; 1 mg. cholesterol; 145 mg. sodium.
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