Salsa Rossa

Name: Salsa Rossa
Ingredients: ¼ cup chopped fresh chervil; 3 very ripe tomatoes, cut into 5mm (⅕in) dice; 1 small red onion, peeled and finely diced; 3 red peppers, roasted, peeled and diced; 50ml (1¾fl oz) lemon juice; ¼ cup shredded fresh mint leaves; ½ cup shredded fresh basil leaves; 350ml (12 fl oz) extra virgin olive oil; ½ radicchio, washed and cut into 5mm (⅕in) dice; Salt and freshly ground black pepper; ¼ cup finely sliced chives

Preparation info

Difficulty
Easy

Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

About

You’re probably more familiar with salsa verde, the green herb and caper sauce, but this is a really delicious salsa to dollop over grilled fish, mix into a salad with greens or have on hot, oily bruschetta. The recipe makes enough for six large bruschettas.

Ingredients

3 very ripe tomatoes, cut into 5mm (⅕in) dice
½ radicchio, washed and cut into 5mm (⅕in) dice
3 red peppers, roasted, peeled

Sauce
Gluten-free
Vegetarian

Method

Mix all the ingredients, adding the seasoning at the end. Leave at room temperature for 30 minutes before using.