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Author Notes: More a condiment then a chip dip this Italian version of a green sauce is brilliant on almost anything, from eggs to meatball subs. My version is not exactly traditional, I am an anchovy lover but in this recipe I left out the anchovies for no other reason then I don't like them in this salsa but add them if you will. - thirschfeld
Serves 1/2 cup plus
- 2 teaspoons marjoram, minced
- 3 tablespoons Italian flat leaf parsley, minced
- 1 teaspoon garlic smear
- 1 tablespoon Fresno pepper, minced or other hot pepper
- 1 tablespoon capers, minced
- 1 1/2 tablespoons fresh lemon juice
- 4 1/2 tablespoons extra virgin olive oil
- Kosher salt and fresh ground black pepper
- To make the garlic smear place your cutting board on a non-skid surface or make it so the board doesn't slide around. Mince the garlic. Sprinkle the garlic with a pinch of salt. The salt is important because it becomes the grit that breaks down the garlic but you don't need more then a pinch. Using the broad side of your knife, apply downward pressure and smear the garlic back and forth to make a paste. Think of an old time barber sharpening a razor on a leather strap, back and forth back and forth until the little chunks become a paste.
- Place all the herbs into a bowl or a mortar and using the back of a spoon or a pestle bruise the herbs to break out the oils. Add the lemon juice, capers, Fresno pepper and garlic smear. Finally add the oil and black pepper and stir to combine. Taste and add more salt if needed.
- I find it best to let the salsa sit for an hour before I want to use it. Stored in the fridge it is good for a day or two but make sure to bring it to room temperature before serving.
- This recipe is a Community Pick!