This is so good, and a great way to use up some of those herbs you’re planting this spring. Make sure to plant a few tarragon plants.
This is a super easy condiment that goes well with a variety of grilled or roasted meats and veggies. My beautiful sister had made this to go with a roasted pork tenderloin and some oven roasted potatoes. Since I had brought her a huge block of feta from the big city, we decided to top a little bit with the sauce.
It went very well with the pork and potatoes. A little splash of red wine vinegar in the salsa helped to cut the richness of the pork. It’d be just with some fresh bread or crostini appetizers.
As for a recipe, I don’t think there is one. I think she used about a half head of parsley, a good handful of fresh Mexican tarragon, and 5-6 cloves of garlic. Her capers were small, so no chopping there. Top with olive oil, a splash of red wine vinegar (or your choice), let sit for a while and there you have it.
*We used President feta cheese,the block, not pre-crumbled.