Salsa Verde

• ¼ cup (30 g) capers in salt
• 4 salt-cured anchovies, rinsed and deboned

Soak the capers in cold water for 1 hour, then drain.

Soak the anchovies in cold water for 15 minutes, then pat dry.

Using a mortar and pestle, smash together the capers, anchovies, and garlic until smooth, then transfer to a large bowl.

Add all the herbs and oil.

Season with salt. It should be chunky, not oily.