This fresh salsa was dreamed up when we were testing our Salt-Crust Chicken . It's also wonderful with fresh cod, corvina, branzino, and striped bass. It was invented by Lucía Soria, who, while still in her twenties, went from being a cook in my restaurant in Buenos Aires to the manager of Hotel Restaurant Garzon in Uruguay and my second-in-command at important events such as the inaugural dinner for Argentina's president.
Recipe information
Yield
Makes about 2 cups
Ingredients
1/2 cup pitted Kalamata olives, minced
1 tablespoon capers, rinsed, dried, and minced
2 tablespoons fresh thyme leaves, minced
1 garlic clove, minced
1 red bell pepper, minced
1 green bell pepper, minced
1 small red onion, minced
1/2 teaspoon grated orange zest
1 teaspoon crushed red pepper flakes
Coarse salt and freshly ground black pepper
1 cup extra virgin olive oil
Preparation
Combine the olives, capers, thyme, garlic, bell peppers, onion, orange zest, red pepper flakes, and salt and pepper to taste in a medium bowl. Whisk in the olive oil in a slow, steady stream. The salsa can be refrigerated for up to 3 days.
From Seven Fires: Grilling the Argentine Way by Francis Mallmann. Copyright © 2009 by Francis Mallmann; photography © 2009 by Santiago Solo Monllor. Published by Artisan, a division of Workman Publishing Company.
