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In the bowl of a food processor, combine the
herbs, capers, anchovies, mustard, salt, sugar,
pepper, red pepper flakes, and garlic and pulse to
form a coarse puree. With the motor running,
slowly drizzle in the olive oil to form a
relatively smooth puree that still has some
personality. Season with salt and pepper. The
salsa can be refrigerated in a covered container
for up to 1 week.
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