Salsa verde is a spicy green sauce in Mexican cuisine based on tomatillo and green chili peppers.
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried crushed red pepper
1/2 teaspoon grated lemon peel
3 tablespoons fresh lemon juice
1/2 cup extra-virgin olive oil
1 cup chopped Italian parsley
1 tablespoon drained capers
2 anchovy fillets, minced or 1 teaspoon anchovy paste
Mix first 5 ingredients in small bowl. Using back of wooden spoon, mash to paste. Whisk in lemon juice, then olive oil in thin stream until blended. Stir in parsley, capers, and anchovies. Season with more salt and pepper, if desired.
MAKE AHEAD: Can be made 6 hours ahead. Cover; chill. Bring to room temperature and re-whisk before using.