The anchovy flavour of salse verde goes well with short ribs.
A classic caper and anchovy green sauce that goes well with anything. It keeps for two weeks refrigerated, so make a double portion. Add some chopped jalapeno if you want it hot.
Makes about 3/4 cup.
Ingredients
1/3 cup coarsely chopped Italian parsley
2 tbsp capers
1 medium clove garlic
3 anchovy fillets
2 tbsp bread crumbs
1/2 cup olive oil
1 tbsp lemon juice
Method
Ground pepper to taste
Place the parsley, capers, garlic, anchovy fillets and bread crumbs in a food processor. Process until finely chopped. Add the lemon juice and olive oil and process until combined. Add pepper and a little salt if needed
Lucy Waverman