Salsa Verde

• 6 oil-packed anchovy fillets, chopped (optional)
• 1 garlic clove, chopped
• 1 1/2 tablespoons capers, rinsed and chopped
• 1 Fresno chile or red jalapeno, 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)

1. Combine anchovies (if using), garlic, capers, and chile in a mortar or food processor. Pound with a pestle or process until a chunky paste forms. Add herbs and stir to combine. Remove pestle or transfer paste to a bowl. Using a fork, slowly whisk in oil to make sauce. Season to taste with salt, if desired. Let stand at room temperature for 30 minutes while flavors meld. DO AHEAD:

anchovy, garlic, capers, red jalapeufo, parsley, mint, cilantro, extravirgin olive oil, kosher salt

Taken from www.epicurious.com/recipes/food/views/salsa-verde-365817 (may not work)