Salsa Verde

• 1/2 cup fine dried bread crumbs
• 6 tablespoons red wine vinegar
• 9 salt-packed anchovy fillets, rinsed; or oil-packed
• 2 garlic cloves
• 6 tablespoons salt-packed capers, soaked in water and drained, or rinsed brined capers, divided
• Yolks from 3 hard-cooked large eggs
• 1 tablespoon plus 1 tsp. canned tomato paste
• 2 1/4 cups packed roughly chopped flat-leaf parsley leaves
• About 1 cup extra-virgin olive oil

1. Stir bread crumbs and vinegar together in a small bowl and let sit 5 minutes.
2. Pound anchovies, garlic, and 4 tbsp. capers into a paste in a mortar. Add egg yolks and tomato paste, then parsley, and pound to mix. Pound in bread crumbs. Stir in enough oil to make a thick sauce. If using a food processor, whirl soaked bread crumbs with anchovies, garlic, 4 tbsp. capers, the yolks, tomato paste, and parsley; then drizzle in the oil.
3. Turn into a bowl and top with remaining 2 tbsp. capers.
4. Make ahead: Up to 1 week, chilled, with plastic wrap pressed against surface.

bread crumbs, red wine vinegar, salt, garlic, salt, yolks from, tomato paste, flatleaf, extravirgin olive oil

Taken from www.myrecipes.com/recipe/salsa-verde-6 (may not work)