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Olive, dried tomato and sardine salsa with Espelette pepper

Préparation - 15 minutes

Ingrédients

Serves 4

  • 250 mL (1 cup) cherry tomatoes, cut into 4
  • 75 mL (1/3 cup) Favuzzi Leccino black olives, crushed
  • 75 mL (1/3 cup) Favuzzi dried tomatoes, crushed
  • 75 mL (1/3 cup) Bar Harbor maple syrup sardines, cut into strips
  • 1 garlic clove, crushed
  • 1 shallot, finely sliced
  • 2 lemons, cut into supremes
  • 60 mL (¼ cup) Favuzzi olive oil
  • 15 mL (1 tablespoon) chopped parsley
  • 5 mL (1 teaspoon) Favuzzi Espelette pepper
  • A dozen Favuzzi prosecco capers

Préparation

Combine all ingredients in a mixing bowl and set aside in the refrigerator.

This salsa keeps for up to 2 days and is ideal served alongside fish, chicken or pasta.