Golden Raisin Salsita (Metric)

Customary version of recipe

Yields 750 ml.

Ingredient Amount
Golden raisins 125 ml.
Chardonnay 150 ml.
Marcona almonds, toasted 175 ml.
Flat-leaf parsley leaves 150 ml.
Olive oil, extra virgin 325 ml.
Capers, rinsed 60 ml.
Sherry vinegar, or as needed 60 ml.
Anchovy fillet, cured, rinsed 1 ea.
Kosher salt, or as needed 5 ml.


  1. Soak the raisins in the chardonnay for 30 minutes, or until plump. Strain the raisins and discard the wine. Place all of the salsita ingredients, except for half the parsley, in a high speed blender and purée, until smooth, about 30 seconds. Add the remaining parsley and pulse until the parsley is roughly chopped.
  2. Taste and adjust seasoning with salt and sherry vinegar. Serve at room temperature, or refrigerate for up to 4 days.

Additional tips

Recipe credit: Adapted from a recipe by Norman Van Aken.

© 2018 The Culinary Institute of America