Salsa…simply Spanish for sauce..which does not do justice to this stunning summer dish that I made yesterday for an early evening garden supper. Why anyone buys this from a supermarket I do not understand – they never taste anything like the home made variety. This is one of my takes on a common theme of toms and chillies. We had it with stacks of warm ciabatta and prosciutto.
4 tasty toms, deseeded and chopped
1/2 cucumber peeled and deseeded
1 red chilli deseeded and chopped
1 green chilli deseeded and chopped
2 shallots, finely chopped
Clove of garlic, finely chopped
Bunch of Greek basil – the one with small leaves, chopped
Decent extra virgin olive oil
Salt and black pepper
Pop all ingredients into a bowl and mix together. Add a good glug of balsamic vinegar and about 5 tablespoons of olive oil. Mix again. Season to taste. Refrigerate for a little while to let all the flavours collide, merge and marry. The kick is good and the fresh feeling lingers long.