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This Italian-style fresh tomato-and-herb sauce, not to be confused with spicy Mexican salsa, is a nice alternative to a rich pan sauce. Although it’s the perfect partner for Pork Tenderloin Stuffed , it works well with any roasted pork, chicken or grilled steak. For the best flavor and texture, serve it shortly after it’s made.
3 whole anchovies fillets, rinsed and chopped
1 clove(s) garlic chopped
1/3 cup(s) parsley, flat-leaf chopped
1/4 cup(s) celery leaves chopped, packed
2 tablespoon basil, fresh chopped, packed
1/4 cup(s) oil, olive, extra-virgin
1 tablespoon vinegar, balsamic
1 cup(s) tomatoes, diced seeded
1/4 teaspoon salt, Kosher
pepper, black ground to taste
Place anchovies, garlic, parsley, celery leaves and basil in a food processor. Add oil and vinegar; pulse until blended.
Transfer to a bowl and stir in tomatoes. Season with salt and pepper.
Calories 73, Fat 7g, Cholesterol 1mg, Sodium 94mg, Saturated Fat 1g, Protein 1g, Fiber 0g, Carbohydrates 1g
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