Sauce
Créoja
Salsa Fresca, French version (Roger Vergé's interpretation of salsa
criolla)
Makes a little over 3 pounds
Diced ingredients:
(cut into fine, even-sized dice)
1 lb. tomato flesh (peeled and seeded outer shell)
2 oz flat leaf parsley, minced
1/2 lb cucumber, peeled
5 oz. red bell pepper
3 oz. gherkins (cornichons)
3 oz. capers
Other ingredients:
6 oz. white onion, minced
2 oz. flat leaf parsley, minced
6 oz. olive oil
1 1/2 oz. white vinegar
2 oz. Dijon mustard
slat and pepper to taste
- Mix other ingredients listed above, except salt and pepper thoroughly; it is OK to use a whisk.
- Add diced ingredients and mix carefully - use a rubber spatula or similar utensil to fold ingredients together without crushing them.
- Season with salt and pepper.