Salsa Vierge
by
Gui Bomfim
A super versatile salsa that pairs extremely well with fish, meat, poultry or vegetarian dishes.
I learned this salsa while working in restaurants in NY and brought it to my daily life. Now I'm sharing it with you.
- Level
Basic
- Cooking
20m
- Overral
40m
- Ready
Tomato
1Caper
¼ cupChive
½ cupParsley
½ cupShallot
1Garlic
1 cloveLemon
1Olive Oil
½ cupBlack Pepper
to tasteSalt
to tasteWater
3tbsp
Tomato
1Caper
¼ cupChive
½ cupParsley
½ cupShallot
1Garlic
1 cloveLemon
1Olive Oil
½ cupBlack Pepper
to tasteSalt
to tasteWater
3tbsp
Salsa Vierge
Gui Bomfim
Trim, peel, and finely chop 1 shallot
Peel and grate 1 garlic clove
Finely chop ½cup of chives
Finely chop the leaves of ½cup of parsley
Quarter 1 tomato. Remove the seeds and the core. Small dice it
Mince ¼cup of capers
Add all the ingredients to a bowl
Add salt and black pepper to taste
Add the juice of 1 lemon
Add ½cup of olive oil and mix to combine
Add 3tbsp of water and mix to combine
Add more salt and black pepper if needed. The salsa vierge is ready
Enjoy! It goes well with fish, meat, poultry, and vegetarian meals!