Monday, 12 April 2010

Wild garlic salsa

Here's one we whipped up while on holiday - a nice side dish for David's tortilla (recipe coming up).

3 ripe tomatoes
20 leaves wild garlic
1 small red onion
2 tbsp balsamic vinegar
olive oil, parsley, oregano, black pepper and salt to taste

Dice tomatoes and onion, cut wild garlic into thin strips (I use scissors). Mix these ingredients vigorously with generous amounts of balsamic vinegar, olive oil, chopped parsley, oregano, black pepper and salt. The resulting juicy dip should have a coarse soup consistency when the tomato juice is released. Refrigerate for up to 2 days, but be aware, the garlic taste gets stronger!

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