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Fresh herbs are essential to this piquant condiment. It can be served with various meat or fish dishes.

Martha Stewart Living, November 1992, Martha Stewart Living, October/November October/November 1992

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Yield:
Makes about 3/4 cup
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Ingredients

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Directions

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  • With a mortar and pestle, mash anchovies, garlic, and capers to a paste with 2 tablespoons of the olive oil. Stir in lemon juice and remaining olive oil. At this point, salsa can be refrigerated for up to 5 days.

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  • When ready to serve, stir in chopped herbs and season with salt and pepper. Use within 2 hours.

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