Use this easy sauce of capers, parsley, and shallots to top everything from grilled meats and fish to a steak sandwich. Don’t confuse it with Mexican salsa verde, made from tomatillos and chiles; it’s just not the same thing!
A tangy blend of herbs, anchovy, lemon, and olive oil drizzled over earthy roasted cauliflower.
The bar snack reimagined with the flavors of chicken chile verde.
Spicy and sweet mango salsa.