1/4 c capers 1 clove garlic 1 shallot 1/2 c olive oil 1/2 ts pepper 1 slice chili 1/2 ts fennel seed 1 tb chianti 2 tb lemon juice
Instructions
Makes 3/4 cup. Combine all ingredients in a jar with tight-fitting lid and shake well. SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93