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Mexican salsa verde

Category Sauces & dips

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  • 10 minutes
  1. 1 clove of garlic
  2. 2 bunches parsley
  3. 1/2 bunch peppermint
  4. 1/2 bunch coriander
  5. 2 tbs capers
  6. 4 anchovy fillets
  7. 1 tbs pickled jalapenos
  8. 1 tbs lime juice
  9. 50 ml olive oil
  10. 3 ts AMC MEXICAN

1. Peel the garlic, add to the Quick Cut with the rest of the ingredients and finely puree.


  • The sauce goes very well with meat, potatoes and grilled vegetables.
  • Covered with a layer of olive oil, the sauce will keep in the fridge for several days.

This recipe has been tested and approved by AMC.

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Cooking method

Without cooking

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