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Anchovies in green sauce
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    Anchovies in green sauce

  • 250 g (1/2 lb) anchovies, cleaned weight (salted ones are best for taste, but those packed in olive oil will work as well)
  • 170 g (1/3) parsley leaves
  • 2 cloves garlic
  • 1 tbsp. capers (those packed in salt are best, those in brine will work as well)
  • several small pickles
  • several fresh green chiles*
  • olive oil
  • * (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, joemama@ticino.com
    Posted By: Tom, Via: Chile Head Mailing List
    Date: ???

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