Anchovies in green sauce

Anchovies in green sauce

• 250 g (1/2 lb) anchovies, cleaned weight (salted ones are best for taste, but those packed in olive oil will work as well)
• 170 g (1/3) parsley leaves
• 2 cloves garlic
• 1 tbsp. capers (those packed in salt are best, those in brine will work as well)
• several small pickles
• several fresh green chiles*
• olive oil

  * (I use Serranos in summer, Rocotos when I made this batch, colored chiles work as well, I've had good results with habs, too.)

  De-salt and clean the anchovies and let drain (just drain if packed in oil).

  De-salt and drain the capers (just drain if packed in brine).

  Finely chop all the vegies, using enough olive oil as necessary.

  Layer the green sauce and anchovies in a container, and place in the fridge.

  Best after a minimum of several weeks, will keep until eaten.

  Eat on fresh bread, use on pizza, etc.