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2 Tablespoons Red wine vinegar
1/3 Cup Olteo
2 Tablespoons Fresh lemon juice
½ Teaspoon Sugar
1 Tablespoon Capers, rinsed
3 Tablespoons Mixed fresh herbs (rosemary, thyme, tarragon, fresh oregano and mint)
3 Tablespoons Fresh chopped parsley
1 Clove of Garlic, finely minced

Process: (for cooking)

Stir the vinegar and sugar together until the sugar dissolves. Add lemon juice, garlic, herbs, parsley and olive oil. Crush a few of the capers and mix in. Salt and pepper to taste. Check salsa after fifteen minutes and adjust seasoning to taste. Let rest while you prepare the fish. This sauce works well with any grilled or roasted “meaty” fish, such as tuna or swordfish.

Our suggestion is to use 2 spoons of raw Olteo

Recipes courtesy of Patricia Chessari Bachrach