Corno di Toro Peppers, Cantabrian Anchovies and Salsa Verde Recipe - Great British Chefs
This simple yet bold barbecue dish from the chefs behind Acme Fire Cult combines charred peppers with anchovies and a punchy salsa verde.
Ingredients
- 12 Corno di Toro peppers
- olive oil to taste
- merlot vinegar to taste
- sea salt to taste
- 50g of flat-leaf parsley leaves
- 50g of chervil leaves
- 50g of tarragon leaves
- 50g of coriander leaves
- 50g of lilliput capers
- 150ml of olive oil
- 1/2 lemon, juiced
- 16 Cantabrian anchovies
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