I discovered this genius of a salsa whilst working with favourite cook, Jen Goss during my cafe days. Jen served it atop a turmeric potato cake and the colours were bold. Keeping the avocado chunky, Jen’s technique took the salsa up a gear – better texture and super appetising. Avocados are luxury, right? So let’s celebrate these beauties and not lose them in the mix. This salsa works well with both fish and meat, and will take your vegan eats up a gear.
Nail this and it’ll become a regular star in your cookery constellation.
Large bunch of basil and of flat leaf parsley
A good handful of fresh tarragon
2 tbsp capers
2 tbsp cornichons
1 tbsp Dijon mustard
3 tbsp red wine vinegar
8 tbsp of knock-your-socks-off extra virgin olive oil
1 tsp maple syrup
2 cloves of garlic
1-2 ready to eat avocados, stoned and cut into (roughly) 1cm chunks
Prepare yourself for some serious chopping – on this occasion, the food processor just won’t cut it. This salsa is all about rustic texture.
Smash and peel your garlic. Transfer to a chopping board, scatter with salt and using the flat edge of your knife, work it into a fine paste. This lends a mellower flavour and is better amalgamated into the salsa – a really good technique when preparing garlic for eating raw. Transfer into a large bowl, along with the vinegar, mustard, syrup and oil. Whisk together and set aside.
Pick the leaves from the herbs, finely chop and slide into the bowl.
Roughly chop the capers and cornichons and add to the mix. Give a good stir.
Season with black pepper, possibly a tot of salt – go easy because of the cornichons – plus a little more vinegar if the taste needs to brighten.
Just before serving, roughly chop the avocados – the chunkier, the better – and combine.