Braden Family Cookbook

Chuck Braden

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SALSA VERDE                                                          De Laurentis                          

1/8 cup salted capers, soaked for 30 minutes, drained, coarsely chopped
1/2 cup chopped fresh Italian flat leaf parsley
1/3 cup chopped scallions
1/2 cup chopped fresh mint leaves
fresh lemon juice from one lemon
grated lemon peel from one lemon ( do this before juicing )
½ - 3/4 cup olive oil, preferably extra-virgin
½  teaspoons dried crushed red pepper flakes

½ tsp black pepper

Salt to taste  (go easy on the salt as the capers are salty)

Wonderful with grilled or roast lamb.  May also be used as a marinade.