This South American fresh tomato salsa recipe from Marcello Tully is similar to a pico de gallo and makes a delicious accompaniment to fish and grilled meats at a summer barbecue. Try adding a squeeze of lime or chopped chilli for an extra hit of flavour.
Begin by skinning the tomatoes. Bring a small saucepan the boil and add the tomatoes for 30 seconds. Remove from the pan and plunge into ice-cold water.
When Brazilian-born chef Marcello Tully started his career at fourteen, he may not have anticipated working on the starkly beautiful island of Skye – but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.
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