Okay so not so Portuguese but I made these on holiday in Portugal (as you may have guessed, I don’t have a pool in my Camden flat… Or any sun for that matter). Anyway, I seem to only ever make this salsa in Portugal, partly because my best mate Philippa insists on it and partly because it’s lovely and refreshing. So between drinking buckets of cheap local wine and pushing each other in the pool, not only did I remember the recipe for these little blighters but I managed to make them too…. Twice in fact (Philippa can be very demanding). Now, I know it’s not the weather for summer salsa but guess what, it wasn’t all that sunny in Portugal and we still ate it, so you can too. It’s really easy but a bit time consuming, you need to let the salsa cook down and then you need to chill it. Best to make it on a lazy Sunday when you have time, it’s worth the effort though, even if you do gobble them up in under 5 minutes like we did. Enjoy!
Portugese Salsa Bites
Makes 1 jar / takes 1 hour and 30minutes + 2 hours of chilling time
Make it vegan: Leave off the feta cheese
12 tomatoes deseeded and chopped
Half a red chilli deseeded
1 large garlic clove crushed
6 small mixed peppers, red, yellow and orange (or half a red pepper and half a yellow pepper)
1tbs olive oil
Half tsp salt
A few cracks of black pepper
Melba toasts (preferably bite sized)
Feta for garnish (optional)
1. Deseed your tomatoes and chop. Deseed and finely chop the peppers and the chilli and add it the pan along with your tomatoes, crushed garlic, olive oil, salt and pepper.
3. Once at room temperature, pop in the fridge until chilled and serve on top of Melba toast with a good crack of black pepper and chunks of feta cheese.
If you’ve had a go at making my salsa or any of my other recipes I’d love to hear about it. @corrieheale firstname.lastname@example.org