FROM THE KITCHEN OF: Food & Wine (with some minor changes)
TOTAL TIME: less than 10 minutes MAKES: 1/3 of a cup
I’ve never made an herb salsa before. I can now say that I am a true fan after making this recipe I found on Food & Wine. I absolutely love this herb salsa, and I’m excited to pass this recipe along to my readers. The saltiness from the capers and the freshness of the mint, parsley and basil gives this salsa a crisp taste. It’s so flavorful, but so light and refreshing at the same time. It’s really a simple salsa that’s easy to prepare by hand if you don’t have a food processor like me. If you do have one, fantastic. I’d use it. Just process the ingredients in the same steps as I’ve done it and drizzle in the olive oil to combine it all together. Use this salsa to top over a grilled pork chop, which I’ll showcase tomorrow on Pretty Tasty Things. Enjoy!
2 cloves of garlic
1 tablespoon of drained capers
1 tablespoon of Dijon mustard
1 tablespoon of white wine vinegar
1 cup of parsley
1/2 cup of fresh mint
1/2 cup of fresh basil
3 tablespoons of olive oil
1. Finely chop capers and garlic. On a cutting board, finely chop the drained capers and garlic together. Transfer to a small bowl.
2. Add white wine vinegar and mustard. Stir to combine.
3. Chop the fresh herbs. Take a handful of the parsley, and two small handfuls of the basil and mint leaves. Chop all together on a cutting board until very finely minced.
4. Combine everything with olive oil. Add the finely chopped herbs to the mustard/capers/vinegar mixture and mix together with olive oil. Top over grilled pork chops, which I’ll show you tomorrow.
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