Ingredients:
2 oil-packed anchovy fillets
Kosher salt
1/2 teaspooncrushed red pepper flakes
1 garlic clove, finely grated
1 shallot, minced
2 tablespoonscapers, drained and finely chopped
1-inch piecesspicy green chile (such as jalapeño or serrano), finely chopped
2 cupsthinly sliced tender herbs (such as basil, parsley, tarragon, chervil, chives, cilantro, and/or mint), loosely packed
1 cupextra virgin olive oil
1 tablespooncider vinegar
Freshly ground black pepper
Directions:
Place anchovies on cutting board and sprinkle with Kosher salt. Finely chop anchovies, then use the edge of your knife to smash them against the cutting board until they become a paste. Scrape into a medium bowl and add red pepper flakes, grated garlic, shallot, capers, and green chile. Add the chopped herbs and olive oil and stir. Once combined, add cider vinegar and taste to adjust seasoning with salt and pepper.