Sick of salsa verde? Meet salsa roja.
Recipe information
Yield
Makes about 2 cups
Ingredients
1
garlic clove, grated
4
fresh basil leaves, torn
1
tablespoon olive oil
1
teaspoon finely chopped boquerónes (marinated white anchovies) or oil-packed anchovies
1
teaspoon finely chopped rinsed capers
1
teaspoon finely grated lemon zest
Kosher salt and freshly ground black pepper
Need to make a substitution?
Preparation
Coarsely chop grilled tomatoes. Toss with garlic, basil, oil, boquerónes, capers, and lemon zest, breaking up tomatoes to release juices; season with salt and pepper.
Nutrition Per Serving
Calories (kcal) 119
Fat (g) 10
Sodium (mg) 60
Carbohydrates (g) 6
Dietary Fiber (g) 2
Total Sugars (g) 4
Protein (g) 1
Saturated Fat (g) 1
Cholesterol (mg) 1