Raisin-Caper Salsa Verde

  • Yield : 2 cups
  • Prep Time : 15m
  • Ready In : 15m
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  • 1 cup golden raisins, roughly chopped
  • 1/2 cup washed, salted button capers (regular capers fine if button not available), roughly chopped
  • 1/2 cup roughly chopped flat-leaf parsley
  • 1/2 cup finely chopped shallots
  • 1 lemon, juiced, plus a pinch grated rind
  • Kosher salt and freshly ground black pepper
  • 1/4 cup extra-virgin olive oil


Step 1

Rehydrate raisins by pouring boiling water over them and leave for 1 hour to rehydrate. Drain the raisins and add to the capers and parsley. Combine all ingredients in a large mixing bowl and toss to combine. Serve with grilled lamb.

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