• 1 Tbl capers, rinsed
  • 1 Tbl Thompson raisins, soaked in very hot water for 10 minutes, drained and chopped
  • 3 anchovy fillets
  • 1 clove garlic, thinly sliced
  • 1/4 C extra-virgin olive oil
  • 2 Tbl fresh lemon juice
  • 2 tsp balsamic vinegar
  • Salt and freshly ground black pepper, to taste


  1. Pound the capers, raisins, anchovies and garlic into a coarse paste with a mortar and pestle.
  2. Transfer the paste to a small jar with a tight-fitting lid and add the oil, lemon juice and vinegar.
  3. Season with salt and pepper. Close the jar and shake vigorously to combine.