PORTUGUESE SALSA
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!
Print
PORTUGUESE SALSA
This fresh salsa is great as part of a Portuguese Night with baked mackerel and brown rice or a baked potato!
Ingredients
Scale
- 2 red peppers
- 3–4 stalks of celery
- 3–4 green onions
- olive oil
- red wine vinegar
- salt
- pepper
Instructions
- 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!).
- 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!
