Salsa Verde

Ingredients:

  • ½ cup cilantro, washed and dried
  • ½ cup parsley leaves, washed and dried
  • 1 tablespoon (heaping) capers
  • ½ lime, juiced
  • ½ jalapeño or other hot green pepper, roughly chopped (optional)
  • 1 clove garlic, quartered
  • ⅓ cup extra virgin olive oil

Special Equipment:
Food processor needed

Directions:
Put all ingredients except the olive oil into the food processor pulse several times. Leaving the food processor running, slowly add the olive oil and puree to desired consistency. The favors will become more intense as the salsa verde sits and melds. To serve, dollop on top of a wedge of the frittata and enjoy.

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