For this recipe, we use capers in brine, and we don’t rinse them after draining. And just so you know, you can multiply this recipe to make a lot at a time, but you’ll want to watch out for the garlic. Its flavor tends to grow exponentially, and it can quickly become overpowering. For large quantities, add garlic to taste.
Oh, and just in case of confusion: the term salsa verde is a sort of catch-all used to describe a variety of green herb-based sauces, so if you’ve seen other salsa verde recipes that looked different from this one, that’s why. (For example, there’s a salsa verde in my book that uses cilantro, chiles, and lime juice. Nothing like this one, but pretty killer on roasted cauliflower.)
Combine the ingredients in a small bowl, and whisk to mix well. Set aside for 15 to 30 minutes, to allow the flavors to meld. Toss with hot roasted, steamed, or boiled potatoes. (But preferably roasted.) Salt to taste, if needed.