Wednesday, 19 February 2014

Guadeloupean Salsa Piquant

You might take a glance at the ingredients of this salsa and think that "piquant" might be an understatement given the number of ingredients which pack a punch of flavour. In cooking terms, piquant means to have an pleasant and agreeable sharp flavour, and this salsa really lives up to it's name. Yes, it's mostly onion combined with chilli, garlic and vinegar, which might sound like a bit much. But, I can assure it actually really works. Make it a little in advance and let the flavours really meld in the fridge for a while before you serve it. It's great in smallish quantities just like you would use any other salsa. On a salad, on grilled tofu or mushrooms or just on any dish to give it a bit of pep. I particularly recommend it on burgers - it will make your ordinary veggie burger sing like never before!

Salsa Piquant

2 onions, peeled and very finely diced
3-4 shallots, finely chopped
1 clove garlic, finely minced
1 fresh jalapeño or green chilli, thinly sliced (I left the seeds in, but you can de seed it if you prefer)
1 tbsp extra virgin olive oil
1 tbsp white wine vinegar
1/4 tsp salt
Cracked pepper, to taste

To Make
1. Combine all the ingredients together and mix well. Keep in the fridge for at least an hour, you can even leave it over night. That's it!

This month I'm featuring lots of recipes from Guadeloupe!
Check out my other Guadeloupean recipe posts:

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