As primitive as it gets is this. Put some garlic, capers, anchovies, and parsley in a molcajete and mash them up. The best grilled meat condiment in the entire world may be made by combining a little oil, vinegar, and perhaps a touch of salt and pepper. Since this is not a recipe that calls for exact proportions, I made some educated guesses about these quantities.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 2 large cloves garlic
- 1 pinch salt
- ¼ cup packed flat-leaf parsley leaves
- 2 teaspoons capers
- 1 teaspoon anchovy paste
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
Instructions
- Crush garlic and salt in a molcajete or with a mortar and pestle until garlic has a paste-like texture. Add parsley, capers, and anchovy paste; grind into garlic until mixture is coarsely ground.
- Stir oil and vinegar into parsley mixture.
- You can use any vinegar or lemon juice in place of white wine vinegar.
Nutrition Facts
| Calories | 135 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 481 mg |
| Sugars | 0 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
I didn’t have parsley, use the fresh cilantro in my garden. (I love cilantro) It was great!!
Excellent and a beautiful sauce; I made this some time back and am finally posting the pic. We paired it with bacon-wrapped, stuffed rabbit medallions and was exquisite. I used a food processor to mix.
I made it for Mothers Day to accompany Puttenesca Sauce for spaghetti on homemade bread as a spread. Wow, it is not just for steak anymore. We are thinking it would be great as a white (green) sauce on pasta. Great stuff and as with so many other thing you can make it yours. I used some Truffel oil in the mix.
I made this with dinner the other night and it was fantastic!! I hate fish, so I was a little worried about the anchovy paste, but it’s honestly delicious!! 🙂 Thank you, Chef John!