Fresh herbs are essential to this piquant condiment. It can be served with various meat or fish dishes.
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.
When ready to serve, stir in chopped herbs and season with salt and pepper. Use within 2 hours.