| 1 bunch | Parsley |
| 1 tablespoon | Capers, drained |
| 2 | Anchovy filets |
| 1 tablespoon | White wine vinegar |
| ¼ cup | La Tourangelle Toasted Pumpkin Seed Oil |
| ½ cup | La Tourangelle Grapeseed Oil |
| Pinch | Chili powder or crushed red pepper flakes |
| To taste | Salt and pepper |
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Roughly chop the parsley and discard the stems.
Roughly chop the capers and anchovy fillets.
Place chopped ingredients in a bowl and add the vinegar, oils, chili, salt and pepper. Stir.
Note: Flavors will deepen if the salsa sits at room temperature for 30 minutes.
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