East Van Kitchen's Portuguese Salsa! Great as one of the refreshing sides for our Portuguese Night, with baked mackerel, brown rice or a baked potato!
This salsa is our attempt to re-create our favourite dinner at Adega, a long-standing family-run Portuguese restaurant in Vancouver that closed a few years back. Try it as a side dish with a piece of baked mackerel and some brown rice or a baked potato! The salsa’s acidity helps cut the fatty fish and soaks beautifully into your other side dish!


This fresh salsa is great as part of a Portuguese Night with baked mackerel and brown rice or a baked potato!

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  • 2 red peppers
  • 3-4 stalks of celery
  • 3-4 green onions
  • olive oil
  • red wine vinegar
  • salt
  • pepper


  1. Thinly slice peppers, celery and green onions. You can use a food processor with the slicing blade if you have one (buddy-up the green onions with the celery so they cut cleanly!).
  2. Throw everybody in a bowl and add couple good splashes of olive oil + red wine vinegar, a dash of salt and a good dash of pepper!

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