Sauce Vierge (fresh French sauce / salsa)

Step 1

Mix: Mix ingredients in a bowl. Taste and add more salt if you want (depends how salty the food you are putting it on is).

Step 2

Uses: Use at room temperature as a salsa / sauce, piled onto fish (such as Tuna Steak), other seafood, grilled or steamed vegetables, chicken, pork, over pasta, piled onto bread, or even as a dip for scooping up with crostini or corn chips! You can also warm the sauce if you wish: Gently heat in a small pot and warm to blood temperature. Do not simmer or boil or you'll lose the freshness!

Step 3

Storage: Use immediately on making, or the next day. Keep in a very airtight container and allow to come to room temperature before serving.