Herbed Caper And Olive Salsa
15m prep 0s cook 45m ready
A vibrant salsa with capers, olives, herbs, and a hint of spice. Perfect as a condiment or dip.
Ingredients
- 1/2 cup capers
- 1 tbsp caper brine
- 1/2 cup Spanish green olives sliced
- 1 tbsp olive brine
- 1/2 cup fresh cilantro leaves chopped
- 1/4 cup fresh parsley leaves chopped
- 1 tsp Mexican oregano
- 1 tbsp fresh thyme leaves finely chopped
- 1 serrano chile stemmed, seeded, and finely diced
- 1/4 tsp salt
- 1/4 tsp ground cumin
- 1/4 tsp red pepper flakes
- 1/4 cup extra-virgin olive oil
- 1 tbsp freshly squeezed lime juice
- 1/2 cup fresh ripe papaya chopped
- 1/4 cup freshly squeezed lime juice
- 1 tbsp apple cider vinegar
- 1 tbsp coconut sugar
- 1 tsp Dijon mustard
- 1/2 tsp pink Himalayan salt
- 1 pinch ground cloves
- 1/2 cup extra-virgin olive oil
Nutrition (per serving, estimated)
Estimated based off 14 of 22 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 309 mg
- Iron: 9.57 mg
- Magnesium: 120 mg
- Phosphorus: 86.2 mg
- Potassium: 692 mg
- Zinc: 1.29 mg
Let's Cook
-
Step 1.
Place the capers, sliced Spanish green olives, chopped cilantro, chopped parsley, Mexican oregano, chopped thyme, diced serrano chile, salt, cumin, and red pepper flakes into a blender. Pulse gently just to combine and lightly chop, but do not purée.
-
Step 2.
Transfer the mixture to a bowl. Stir in the caper brine, olive brine, and lime juice until well combined.
-
Step 3.
Allow the salsa to sit at room temperature for 30 minutes before using to let the flavors meld. You can refrigerate until ready to use, but let it come to room temperature before serving.
Ratings & reviews
Have you made this? Take a moment and let us know what you think. Sign in to leave a rating.