Contributed by Dawn Brighid
This is delicious on many dishes, but is meant to be served with the Corn and Pepper Frittata.
1⁄2cup cilantro, washed and dried
1⁄2cup parsley leaves, washed and dried
1 tablespoon (heaping) capers
1⁄2 jalapeño or other hot green pepper, roughly chopped (optional)
1 clove garlic, quartered
1⁄3cup extra virgin olive oil
Food processor needed
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.