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Salsa

2 anchovy fillets, mashed
1 red onion, finely chopped
2 cloves garlic, crushed
400 g can chopped tomatoes
1 teaspoon chilli sauce
1 tablespoon fresh basil leaves, coarsely chopped
1 tablespoon fresh coriander leaves, coarsely chopped
1 tablespoon flat leaf parsley, coarsely chopped
1 tablespoon balsamic vinegar
2 teaspoons olive oil

In a large bowl combine all ingredients thoroughly. Stir well and
refrigerate for minimum 6 hours (preferably overnight). Alternatively
place all the ingredients except the tomatoes in a liquidiser and
puree. Then place in a bowl, add the tomatoes, stir and refrigerate
as above.

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