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This simple anchovy caper salsa is one that we use regularly in the house. Drizzled over tomatoes, used on top of bruschetta or over some pulled lamb and polenta – recipe coming soon!! It’s quick to make and adds BAGS of flavour to many dishes.
MAKING ANCHOVY CAPER SALSA
Made from a mixture of fresh parsley, bright acidity that lemon brings, an umami kick from anchovies, salinity from the capers and a touch of spice from garlic it’s quick to whip up and goes down even quicker!!
There are 3 ways to make it and all work out well but offer slightly different texture
1. Chop up the anchovies, capers, garlic, parsley and mix it with the lemon juice/oil. This is my personal fave as there is limited utensils to clean up! It leaves the salsa a good consistency to drizzle over your dish whilst being able to recognize each individual component
2. Food processor – defo the fastest way to make it. Chuck everything in and press a button. Anchovy caper salsa done!! Downside is getting the food processor out and washing it afterwards can be a bit of a pain. You can blitz it to whatever consistency you like too!
3. Pestle & Mortar – if I’m looking for a chunkier green herb salsa this is the way to go. Defo more rustic and a good way to pound out a little aggression 😉
Whichever way you choose you’re onto a winner with this green salsa recipe!
1. Chimichurri by yours truly
2. Restaurant Style Mild Salsa by Claire McEwen of ‘Sprinkles & Sprouts’
3. Spicy Green Salsa (Peruvian Salsa Verde) by Sonila Cami of ‘Mediterranean Latin Love Affair’
4. Fresh Peach Salsa by Jennifer Thurman Sebestyen of ‘Veggie Inspired’
5. White Nectarine Salsa by Amber Engle of ‘Twists and Zests’
I hope this has inspired you to get into the kitchen and whip up some homemade salsa to go with your roasted veggies or pasta tonight! Don’t forget to hit me up on instagram.
Happy Cooking and Happy Eating Friends!!
- 1 clove garlic crushed
- 1 handful parsley
- 2 tsp capers
- 3 anchovy fillets
- 1 tbsp lemon juice
- 2 tbsp olive oil
- Depending upon which method you use you can either place all ingredients into a blender and pulse or smash them up in a pestle and mortar or finally chop em all by hand (well, actually a knife works better!)
- Use immediately or store in the fridge until use. I find it's best used on the day of making as the herbs lose their freshness and start to discolour.
- chef knives
- chopping board
- measuring tools
- pestle and mortar (optional)
- blender (optional)
- start with less anchovies and capers to begin with and add more to your taste
- DON'T use salt as there is plenty within the anchovies and capers
- store in an airtight container in the fridge