Raisin-Caper Salsa Verde
Serves: 5
Aurelia Collier
1 January 1970
Based on User reviews:
47
Spice
42
Sweetness
42
Sourness
46
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 cup
Shallot (finely chopped)1 cup
Extra-Virgin Olive OilDirections:
1
Rehydrate raisins by pouring boiling water over them and leave for 1 hour to rehydrate
2
Drain the raisins and add to the capers and parsley
3
Combine all ingredients in a large mixing bowl and toss to combine
4
Serve with grilled lamb