|Anchovies in green sauce|
* (I use Serranos in summer, Rocotos when I made this batch, colored chiles work as well, I've had good results with habs, too.)
De-salt and clean the anchovies and let drain (just drain if packed in oil).
De-salt and drain the capers (just drain if packed in brine).
Finely chop all the vegies, using enough olive oil as necessary.
Layer the green sauce and anchovies in a container, and place in the fridge.
Best after a minimum of several weeks, will keep until eaten.
Eat on fresh bread, use on pizza, etc.
From: Tom, firstname.lastname@example.org
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