Name: Salsa Verde
Yield: Makes 1 1/2 cups Servings
Ingredients: 6 oil-packed anchovy fillets, chopped (optional); 1 garlic clove, chopped; 1 1/2 tablespoons capers, rinsed and chopped; 1 Fresno chile or red jalapeño, stemmed, seeded, minced; 4 cups loosely packed fresh flat-leaf parsley leaves, finely chopped; 2 cups loosely packed fresh mint leaves, finely chopped; 1 cup loosely packed fresh cilantro leaves, finely chopped; 1 cup plus 2 tablespoons extra-virgin olive oil; Kosher salt (optional)

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