BASIL-CAPER RELISH
MAKES ABOUT ⅔ CUP
2 tablespoons capers, rinsed, drained, and roughly
chopped
2 tablespoons chopped kalamata or Taggiasche olives
1 small shallot, minced (about 1 tablespoon)
1 Thai bird or serrano pepper, seeded and chopped
½ cup chopped fresh basil
2 scallions, finely sliced
3 anchovy fillets, finely chopped
1 tablespoon fresh lemon juice (from 1 lemon)