SALSA VERDE

Turn off the stove and stack your meal to beat the heat

Kathleen DaelemansMakes 2 cups

INGREDIENTS

• 2 cups coarsely chopped, loosely packed fresh herbs

• 1 Tablespoon rinsed, chopped capers

• Zest of one lemon, minced

• 1 Tablespoon freshly squeezed lemon juice or more to taste

• ½ Cup extra virgin olive oil

• Coarse grained salt to taste

MANAGE YOUR RECIPES