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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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