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
- 118 ml capers
- 14.8 ml caper brine
- 118 ml Spanish green olives sliced
- 14.8 ml olive brine
- 118 ml fresh cilantro leaves chopped
- 59.1 ml fresh parsley leaves chopped
- 4.93 ml Mexican oregano
- 14.8 ml fresh thyme leaves finely chopped
- 1 serrano chile stemmed, seeded, and finely diced
- 1.23 ml salt
- 1.23 ml ground cumin
- 1.23 ml red pepper flakes
- 59.1 ml extra-virgin olive oil
- 14.8 ml freshly squeezed lime juice
- 118 ml fresh ripe papaya chopped
- 59.1 ml freshly squeezed lime juice
- 14.8 ml apple cider vinegar
- 14.8 ml coconut sugar
- 4.93 ml Dijon mustard
- 2.46 ml pink Himalayan salt
- 1 pinch ground cloves
- 118 ml 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.