Salsa Verde Recipe | Epicurious

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)