Halve the green chilies and remove their
seeds. Trim the spring onions and halve the garlic, then place in a food
processor or blender. Pulse the power briefly until the ingredients are
roughly chopped. Use your fingertips to rub the excess salt off the
capers but do not rinse them. Add the capers, tarragon and parsley to
the food processor or blender and pulse again until they are fairly
finely chopped. Transfer the mixture to a small bowl. Stir in the lime
rind and juice, lemon juice and olive oil. Stir the mixture lightly so
the citrus juice and oil do not emulsify. Add green Tabasco and black
pepper to taste. Chill until ready to serve but do not prepare more than
8 hours in advance.
This very unusual salsa makes a fantastic
marinade for all kinds of shellfish and it is also delicious when
drizzled over freshly barbecued meat. If you can find only capers
pickled in vinegar, they can be used for this salsa but they must be
rinsed well in cold water first.