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Ingredients
- 3 tomatoes
- 3 tablespoons chopped capers
- fresh parsley
- 1
Method
- Cut crosses into the tomatoes, blanch for 30 seconds, shock in ice water, then peel them, remove the seeds and dice.
- Mix the tomato with the capers, a small handful of chopped parsley and red onion.
- Toss this salsa with a tablespoon of red wine vinegar.