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Anchovy Caper Salsa
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Anchovy Steak Sauce

Salty, acidic and freshness from the parsley - drizzle this on any grilled meat or veg and you are winning!
Course Dinner, Snacks
Cuisine Worldwide
Keyword Anchovy Caper Salsa, Anchovy Dressing, Anchovy Salsa, Caper Salsa, Salsa Verde
Prep Time 3 minutes
Servings 4 people
Calories 68kcal
Author AnotherFoodBlogger

Ingredients

  • 1 clove garlic crushed
  • 1 handful parsley
  • 2 tsp capers
  • 3 anchovy fillets
  • 1 tbsp lemon juice
  • 2 tbsp olive oil

Instructions

  • 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.

Notes

 
Essential Tools
  • chef knives
  • chopping board
  • measuring tools
  • pestle and mortar (optional)
  • blender (optional)
Tips/Tricks
  • 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

Nutrition

Calories: 68kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 32mg | Potassium: 11mg | Sugar: 1g | Vitamin A: 84IU | Vitamin C: 3mg | Calcium: 4mg | Iron: 1mg