Green salsa sauce

So, let's prepare the products...

First we will put a chicken egg to boil. You need to choose a large one and hard-boil it, for which we put the egg in a saucepan and pour water so that it is completely covered with it. Put on high heat, bring to a boil, then reduce the heat to moderate and cook the egg for 10 minutes. After that, we put the pan with the egg under cold water for a couple of minutes. We clean the egg, cut it into halves and let it cool completely.

At this time, we will wash the parsley, and for the sauce you need to choose twigs with tender stems and leaves. Then dry the parsley with paper towels, and then spread it on the work surface and finely chop the greens with a sharp knife. Soak salted capers in cold water for 10 minutes. This is necessary in order to remove excess salt. After the capers are also finely chopped. Peel the garlic and cut each clove into several parts.

We transfer the chopped parsley and capers to the blender bowl, we also send garlic there. We also spread anchovies, egg halves (you can cut each half into several pieces). Pour lemon juice into a bowl. Be sure to be freshly squeezed! Now grind everything together with a blender to a creamy state. If some of the ingredients remain on the walls, scrape off. It is necessary that the mass is more or less homogeneous.

Pour olive oil into the bowl with the future sauce, beat a little and leave the sauce to stand for 5 minutes. After adding salt, mix. Be sure to taste and add salt if necessary.

The sauce is ready and it can be served immediately to the table, transferred to a beautiful bowl. Or you can put it in an airtight container, taking it to the table in parts. This sauce is stored in a refrigerator for 5 days.

Bon appetit!