This assignment is for a general-purpose, savory sauce that's as simple to make as it could be. Put all the ingredients in the pot:
buzz, and—voila!—there's your sauce:
Hazan uses a food processor to zap the salsa, but for small amounts like this I've been using my staff mixer. The narrow beaker makes it easier to blend thoroughly and the clean-up is much simpler too. (Staff mixers probably didn't exist when this book was published.)
I made a half recipe of the salsa and served it with broiled salmon filets for two, then froze the rest for another dinner. I'd guess 6-8 is a better serving estimate that the 4-6 Hazan suggests, since we served two generously and have about the same amount left.
Even though I'm really not an anchovy fan, I included these in the salsa. Anchovies are definitely not something I want on a pizza, but they do seem to add a good flavor to sauces. This sauce was quite tasty with the salmon and we both thought that it would be good on a steak.