Author: Mark Miller's "The Great Salsa Book"
Yield: About 1 cup (236 ml)
3/4 cup (180 ml) sun-dried tomatoes (in oil), drained, and finely minced
2 anchovy fillets (in olive oil), drained and finely minced
1/2 cup (118 ml) extra-virgin olive oil
1 tsp (5 ml) finely minced garlic
2 Tbsp (30 ml) finely minced roasted shallot
2-1/2 tsp (12 ml) finely minced fresh thyme leaves
4 tsp (20 ml) finely minced fresh basil leaves
1 Tbsp (15 ml) finely minced fresh Italian parsley
Large pinch of cayenne powder
2 tsp (10 ml) freshly ground black pepper
1 tsp (5 ml) sherry vinegar
Thoroughly combine all the ingredients together in a mixing bowl.
Serving suggestions: With grilled lamb, pasta, or as a sandwich spread.
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