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Omg how did I never hear of this sauce before now?? Go and make it now, you won’t regret it. Will be up on Azahar’s Kitchen soon but for now…
- 1 small can of anchovy fillets in olive oil (about 10 fillets, with their oil)
- 1 small ripe tomato
- 1 garlic clove
- Extra virgin olive oil
- A pinch of freshly ground pepper
1. Peel the garlic, chop it, and crush it in a mortar with a little black pepper.
2. Add the drained anchovies (reserving the oil) and continue pounding until you have a paste.
3. Blanch and peel the tomato, remove the seeds and water, dice it, and add it. Place it in the mortar and pound for a couple more minutes.
4. Add a little extra virgin olive oil to the anchovy oil in the tin until you have about four tablespoons. Add it little by little, blending to emulsify.