epicurious
Gilda Salsa
This spoonable salsa featuring briny pickled peppers, meaty anchovies, and green olives is great on proteins, vegetables, or even potato chips.
👤 Megan Litt📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●knife
- ●cutting board
📝 Preparation Steps
1
Coarsely chop ½ cup pitted green olives and ½ cup pickled peppers (remove and discard the stems), and combine in a bowl. Finely chop ½ cup parsley and add to the olive mixture. Pour the oil from a 2-oz. tin of oil-packed anchovies into the bowl. Using the side of your knife, scrape the anchovies against your cutting board to create a paste and add to the bowl, followed by ¼ cup extra-virgin olive oil, 2 Tbsp. pickled pepper brine, 1 grated or minced garlic clove, and a pinch of crushed red pepper flakes. Let the mixture sit for at least ⏱️ 20 minutes so the flavors can get friendly. You can store the salsa in an airtight container in the fridge for up to 1 week.
Green olives, pickled peppers and brine, parsley, anchovies, extra-virgin olive oil, garlic, crushed red pepper flakes
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