Herb and caper salsa

Herb and caper salsa
  • 0:05 Prep
  • Makes 1/2 cup
  • Capable cooks

This salsa is great served with grilled fish or chicken.

Featured in
Salsa recipes, Sauces and condiments


  • 1 bunch fresh coriander, leaves picked, finely chopped
  • 1 bunch fresh chives, finely chopped
  • 1 bunch fresh continental parsley, leaves picked, finely chopped
  • 4 Admiral flat anchovy fillets, drained
  • 2 tablespoons drained capers
  • 2 tablespoons olive oil
  • 1/2 lemon, juiced
  • Salt & freshly ground pepper


  • Step 1
    Place the coriander, chives and parsley on a chopping board. Add the anchovies and capers and chop finely with a large, sharp knife until herbs are well combined.
  • Step 2
    Transfer mixture to a bowl and mix in the olive oil and lemon juice. Stir until well combined. Season with salt and pepper to taste.


Cheat’s tip: For a quicker method, place the coriander leaves, roughly chopped chives, parsley leaves, anchovy fillets and capers in the bowl of a food processor. Process until roughly chopped. Gradually pour in the olive oil and lemon juice. 

  • Author: Alison Roberts
  • Image credit: John Paul Urizar & Ian Wallace
  • Publication: Fresh Living

Source: taste.com.au


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