Ingredients

• 2 tablespoons finely chopped scallion (white and light green parts only)
• Juice of 2 limes
• 1 anchovy fillet, finely chopped
• 1 teaspoon capers, finely chopped
• 1 1/2 cups cilantro leaves, finely chopped
• 1/4 cup tarragon leaves, finely chopped
• 1 medium jalapeño, seeded and finely chopped
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon kosher Salt

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Instructions

1. In a medium bowl, mix the scallion with the lime juice and let stand for 10 minutes. Add the anchovy and capers and mash slightly with a fork. Stir in the cilantro, tarragon, jalapeño and olive oil. Season with salt and serve.
2. The salsa verde can be refrigerated overnight.