Taking salsa to the olive grove
We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.
As a third generation South California native, Matt Gandin grew up with Mexican cuisine. He lived and traveled throughout Mexico while working toward a PhD in Latin American history, exploring the cuisine far beyond the reaches of the ubiquitous taco. At the almost-open Comal in Berkeley, California, Gandin creates dishes that are deeply rooted in Mexico while being sourced from California ingredients. This philosophy is exemplified in his recipe for olive salsa. The ingredients are untraditional, but the flavor nonetheless evokes the essence of Mexican cuisine. Gandin serves the pungent, black-olive salsa with grilled fish, though we’re just as keen on scooping it on tortilla chips for a flavor-packed appetizer.
Yield: 4 servings
1 small shallot, finely chopped
2 tablespoons Champagne vinegar
2 garlic cloves, finely chopped
1½ tablespoons finely chopped olive oil-packed anchovies
2 cups pitted and coarsely chopped black olives
¼ cup salt-packed capers, rinsed and coarsely chopped
2 Serrano chiles--halved, seeded and finely chopped
1 medium lemon, finely zested and juiced
1 cup extra-virgin olive oil
½ bunch cilantro, stems removed and leaves finely chopped
2 teaspoons kosher salt