Cilantro Salsa Verde

by Dr. David Williams
Filed Under: Recipes, Sides and Sauces
Last Reviewed 02/06/2014

1 c. firmly packed, coarsely chopped cilantro
2 T. capers
4 anchovy filets
2 garlic cloves, peeled
1/3 c. olive oil

Finely chop all ingredients and mix into olive oil. Serve promptly on grilled, broiled, or poached fish.

Thanks to John P. in San Francisco, California, for this tasty Tex-Mex way to eat cilantro. According to John, the recipe was originally published in the San Francisco Chronicle.

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