Black-Olive Salsa Recipe | Tasting Table
Prep Time:
Cook Time:
Servings:
4 servings
Ingredients
  • 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
Directions
  1. In a small bowl, combine the shallot and Champagne vinegar and set aside for 10 minutes.
  2. Using a mortar and pestle or in a small bowl and using a fork, mash the garlic and anchovies together until they form a paste.
  3. Strain the shallot, reserving the vinegar. In a medium bowl, combine the shallot, anchovy-garlic paste, olives, capers, chiles, lemon zest and juice, olive oil and cilantro. Add the salt and season to taste with the reserved vinegar. Serve immediately or refrigerate in an airtight container for up to one week.