Ingredients
Method
Coarsely chop ½ cup pitted green olives and ½ cup pickled peppers (remove and discard the stems), and combine in a bowl. Finely chop ½ cup parsley and add to the olive mixture. Pour the oil from a 2-oz. tin of oil-packed anchovies into the bowl. Using the side of your knife, scrape the anchovies against your cutting board to create a paste and add to the bowl, followed by ¼ cup extra-virgin olive oil, 2 Tbsp. pickled pepper brine, 1 grated or minced garlic clove, and a pinch of crushed red pepper flakes. Let the mixture sit for at least 20 minutes so the flavors can get friendly. You can store the salsa in an airtight container in the fridge for up to 1 week.