Salsa Lucía

Name: Salsa Lucía
Yield: Makes about 2 cups
Ingredients: 1/2 cup pitted Kalamata olives, minced; 1 tablespoon capers, rinsed, dried, and minced; 2 tablespoons fresh thyme leaves, minced; 1 garlic clove, minced; 1 red bell pepper, minced; 1 green bell pepper, minced; 1 small red onion, minced; 1/2 teaspoon grated orange zest; 1 teaspoon crushed red pepper flakes; Coarse salt and freshly ground black pepper; 1 cup extra virgin olive oil

By Francis Mallmann

August 6, 2009

This fresh salsa was dreamed up when we were testing our Salt-Crust Chicken . It's also wonderful with fresh cod, corvina, branzino, and striped bass. It was invented by Lucía Soria, who, while still in her twenties, went from being a cook in my restaurant in Buenos Aires to the manager of Hotel Restaurant Garzon in Uruguay and my second-in-command at important events such as the inaugural dinner for Argentina's president.

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