Shirley's Salsa
This is a goodie.
Handful mint (apple mint if possible)
Handful basil
Handful parsley
tablespoon rinsed capers
tablespoon chopped gherkins (those little ones)
couple cloves garlic
6 (or so) anchovy fillets (if you can get the Spanish ones preserved in salt
then lucky you and tell me where you get 'em - use 2 whole ones, cleaned and
rinsed)
tablespoon Dijon mustard
Shove all in processor and switch on, adding a couple tablespoons olive oil
while machine whizzes, into a rough, deliciously scented green sauce.
Sharpen to taste with lime or lemon juice.
Good with anything, but has particular affinity with barbecued lamb.
(And for someone who's so hot on spelling and grammar it AMAZES me how often I
have to go back and edit a spelling mistake. Think am getting too pedantic for
own good, actually.)
Contributed by Shirley
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