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Michael Symon's Salsa Verde
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SALSA VERDE: | |
1 clove | garlic, minced |
1/2 | shallot, minced |
1 salt-packed anchovy, rinsed, boned and minced | |
2 tablespoons | salt-packed capers, rinsed |
Pinch | red chili flakes |
1/2 Fresno chile, seeded and minced | |
1 | lemon, zested and juiced, juice reserved |
1/2 cup | chiffonade fresh mint leaves |
1/2 cup | fresh flat-leaf parsley, chiffonade |
1/2 cup | extra-virgin olive oil, plus more for drizzling |
Freshly cracked black pepper | |
Salt | |
1/2 | shallot, thinly sliced |
1/2 Fresno chile, seeded and julienned Freshly cracked black pepper | |
Extra-virgin olive oil | |
1/2 cup | freshly picked flat-leaf parsley |
1/2 cup | freshly picked mint leaves |
To a medium bowl, add the garlic, shallot, anchovy, capers, red chili flakes, chile, lemon zest (saved juice for later), mint and parsley. Save the lemon juice just until serving - this will help prevent the herbs from turning a dark unappealing color. Add the extra-virgin olive oil and freshly cracked black pepper, to taste. Set aside. Do not salt now. Allow the flavors to meld and come together
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