This is Rob’s favorite condiment. He eats it on eggs, burritos, rice, enchiladas, and just about everything else 🙂
6 oil packed anchovy filets, chopped
2 garlic cloves, minced
1 1/2 Tbsp capers, chopped
1 chile pepper, chopped (we like jalapeno or Fresno)
4 cups fresh parsley, chopped fine
2 cups fresh cilantro, chopped fine
1 cup plus 2 Tbsp olive oil
In food processor (or mortar bowl) combine anchovy, chile, garlic and capers. Pulse into a thick, chunky paste. Scrape into a large bowl. Add herbs and stir. Whisk in the oil to make a sauce of the consistency that you prefer. Season with sea salt and let stand for at least 30 minutes to meld flavors. This tastes much better if you eat it the next day. Excellent over grilled lamb, fish, pork and any Mexican dish.
I know you’re probably thinking about skipping the anchovies right? Don’t do it! They really make the recipe. Trust me 🙂
This recipe is easy to make in bulk if you use a food processor or blender. It also freezes very well, or can it in mason jars if your freezer is as full as mine!