1 c. firmly packed, coarsely chopped cilantro
2 T. capers
4 anchovy filets
2 garlic cloves, peeled
1/3 c. olive oil
Finely chop all ingredients and mix into olive oil. Serve promptly on grilled, broiled, or poached fish.
Thanks to John P. in San Francisco, California, for this tasty Tex-Mex way to eat cilantro. According to John, the recipe was originally published in the San Francisco Chronicle.