Photo by GRACELINKS on flickr

Salsa Verde

Contributed by Dawn Brighid

This is delicious on many dishes, but is meant to be served with the Corn and Pepper Frittata.

12cup cilantro, washed and dried
12cup parsley leaves, washed and dried
1 tablespoon (heaping) capers
12lime, juiced
12 jalapeño or other hot green pepper, roughly chopped (optional)
1 clove garlic, quartered
13cup extra virgin olive oil

Special Equipment
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.