Puttanesca Salsa
Italian Grilling Recipes Sauces and Salsa
It has texture, aroma, color... it's irresistible.
This Italian-inspired spicy salsa is suitable for any grilled meat (on beef - see here, grilled chicken thighs - see small photo below, fish, lamb), on couscous, in cream soups.
Ingredients
3 red hot peppers (the long ones)
1 clove garlic
1 anchovy fillet in oil
1 teaspoon capers in vinegar (+ 1 teaspoon vinegar from them)
2 sprigs parsley
5 large basil leaves
3-4 tablespoons extra virgin olive oil
How to prepare puttanesca salsa
- Heat the grill (I used an outdoor gas grill now; but you can also use a cast iron grill pan heated to maximum). Place the hot peppers on the grill and leave for a few minutes on each side until browned all over.
- Let the peppers cool slightly, then remove the skin, seeds, and stems. Finely chop the pepper flesh with a knife and place in a mortar.
* the salsa turns out very hot if you use only hot peppers; for a milder spicy salsa, replace 2 hot peppers with 1/2 small roasted kapia pepper - Add the crushed garlic and chopped anchovy over the peppers. Crush well with the pestle until it becomes a paste.
- In a small pot/pan (about 15-20 cm diameter) add 1 tablespoon of oil and the hot pepper paste. Sauté, stirring occasionally, until the garlic is cooked and a pleasant aroma comes from the pan (about 2-3 minutes).
- Add the capers (if large, they can be chopped), vinegar, and finely chopped herbs. Bring to a quick boil and remove the pan from heat.
- Transfer the salsa to the serving bowl and add another 2-3 tablespoons of oil.
* the salsa is better if it sits for at least a few hours, so the flavors have time to blend
Puttanesca Salsa
