Yield: 34 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Drained capers |
| 1 \N | Clove Garlic, pressed |
| 1 \N | Shallot, minced |
| ½ cup | Olive oil |
| ½ teaspoon | Pepper |
| 1 small | Dried Red Chili, sliced |
| ½ teaspoon | Crushed fennel seed |
| 1 tablespoon | White Chianti OR dry white wine |
| 2 tablespoons | Lemon juice |
Makes ¾ 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