a large bunch, fresh flat leaf parsley
3.5 oz (100 g) capers
5 fillets anchovies
salt and pepper to season
1 cup (250 ml) extra virgin olive oil
To start your Chili Sauce:
Place parsley, capers and anchovies on a cutting board.
With a mezzaluna finely chop the ingredients.
Place in jar. Add salt and pepper, freshly squeezed lemon juice and top up with
extra virgin olive oil. Mix well.
Yield: 500g jar