Ingredients
- 8 large vine-ripened tomatoes
- 2 shallots
- 1 clove of garlic
- 1 handful fresh flat leaf parsley leaves
- 4 anchovy fillets
- 2 tablespoons capers (ideally the ones packed in salt and, if so, well rinsed)
- 4 tablespoons 'gift of oil' extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 2 dried red chillies, crumbled
- 1/2 cucumber, peeled
- Sea salt and freshly ground black pepper
Method
Finely chop the tomatoes, shallots, garlic, parsley, anchovies and cucumber. Place in a bowl and add the extra virgin olive oil, balsamic vinegar and dried chillies. Mix well and season with sea salt and freshly ground black pepper
Try this salsa with any of the fish steaks/fillets