From the kitchen of Sharmagne Leland-St. John
6 tablespoons capers, drained
1 cup flat leaf parsley packed down
1 cup extra virgin olive oil
4 tablespoons chopped shallot
2 tablespoons chopped chives
1 teaspoon garlic diced
2 teaspoons Dijon mustard
2 tablespoons red wine vinegar
Remove stems from parsley, retaining the broad flat leaves, finely chop the capers, parsley, shallot, chives, and garlic and combine in a bowl. Add the mustard and mix well. Add vinegar and serve.
You may also make this salsa in a food processor. If you are planning to make it a day ahead of time do not add the vinegar until ready to serve.