In a small food processor, mince the shallots and garlic, then stir them together in a small bowl with the red wine vinegar. Set mixture aside for about 20 minutes, to allow it to pickle.
Meanwhile, mince the olives, capers, and anchovies in the food processor. Transfer to a medium bowl.
Pick the leaves and small stems from the parsley and the leaves from the mint; mince in the food processor. Add to olive mixture.
Add the pickled shallot mixture, olive oil, lemon zest, lemon juice, hot sauce, and salt to the olive mixture. Stir it all together and let sit for a minimum of 30 minutes before serving.
Serving ideas: Serve over eggs at breakfast. Use as a topping for avocado toast. Stir into mashed avocado and serve with tortilla chips or crudites. Good with anything!
Sauce can be kept refrigerated in a sealed container up to 1 month. Make sure all the green is submerged in olive oil to prevent browning. Do not freeze.
Makes 2 cups.
Adapted from Vivian Howard recipe, Better Homes & Gardens magazine, May 2021, p. 94.