Tuesday, October 14, 2008

Recipe - Salmarejo

Salmarejo is a spicy tomato based drink (or viscous sauce, depending on mix ratios).
I learned the recipe from Oscar Mansilla in Spain last year just after the Euro-Africa Qualifier Event.

You will need:


~ 1kg tomatoes quartered
1 clove fresh garlic
3 slices dry bread (partial toasting also works)
50 mL white vinegar
15 mL Soya Sauce (Kikkoman is my prefered choice)
80 mL Olive Oil
1/2 teaspoon salt

Add liquid ingredients in the blender with the garlic and blend till the garlic is finely chopped up.



Place the tomatoes and salt in the vessel, and liquidize.




With the blender still running on low speed and the liquid rotating add the bread in small portions of about 3 cm in diameter. The mixture will thicken considerably from the bread and you may need to stop and mix manually with a spoon on occasion.



Some people like the salmarejo less viscous to be able to drink it and in this case add water to achieve the desired consistency, which should still be thick but able to flow.



Serve in small glasses with teaspoons.

Variants:
I add a heaped teaspoon of basil flowers, black pepper, gherkins, chillies, and sometimes coriander seeds, or plant.

Instead of water to thin the mixture vodka could make an interesting thinning agent.

Salmarejo is great eaten as a sauce on bread or other food.

1 comment:

Zane said...

Definitely not how I like my bloody mary - that is just a bit lumpy. One pleasing aspect is the size - close to a litre or at least a decent flower vase volume.