Salsa Creosa

I use this sauce straight from the jar. With its deep, piquant quality, it's appropriate to serve with everything from grilled seafood to steamed asparagus. It is difficult to make for less than 8-10 people, but it keeps well and improves with age.

Ingredients

• 1 onion, finely chopped
• 3 tomatoes, seeded and chopped
• 1 telegraph cucumber, peeled, seeded and chopped
• 1 red or yellow capsicum, chopped finely
• 100g Gherkins, chopped finely
• 100g capers, rinsed and chopped
• 1 tsp French tarragon, chopped
• 200ml olive oil
• 3 tbsp red wine vinegar
• 4 tbsp Dijon mustard
• Salt and freshly ground black pepper

Method

Remove the seeds from the cucumber by cutting it in half lengthways and drag a teaspoon from one end to the other.

Remove the seeds and juice from the tomatoes by cutting them in half and squeezing them out.

Cut all the vegetables into small cubes preferably no bigger than a pea, the idea being that you get as many of the textures and flavours onto your fork or spoon as you eat.

Place all the chopped vegetables into bowl. Add the gherkins, capers, tarragon, olive oil, vinegar and mustard and mix well.

Season well and transfer the finished salsa to a sealable jar and refrigerate.

The salsa needs to be made at least 24 hours before using, to allow the flavours to mature and develop, and it will keep refrigerated for weeks.