I love to play around with flavor! And for one Christmas party for our staff, we had grilled prawns as part of our menu. But grilled prawns must have a partner or else ‘how boring’! The solution was my Salsa Vinaigrette.
This time I decided to play around with the dressing. I looked at my collection of vinegars and the winner was ‘Pinakurat’ – that special concoction of vinegar with all the spices and herbs swimming inside. You have such a wide variety of Pinakurats in the market; so go ahead and chose your pick.
One husband at the party thought that my Salsa Vinaigrette was a main dish and just practically gobbled up the sauce with rice, exclaiming that it was so delicious.
Serve this with grilled or steamed prawns; barbecued meat, or grilled fish.
Diced tomatoes and salted egg is a usual Filipino salsa-like condiment for fried or grilled meats and seafood. My version includes a spiced vinegar dressing - a vinaigrette - that helps elevate the flavors of the salsa and the meat you're having it with.
- 1 cup red tomatoes - seeded and cut into small cubes
- ½ cup chopped white onions
- 2 salted red eggs - peeled and cut into small cubes
- 2 tablespoons sweet pickle relish
- 2 tablespoons fresh coriander leaves / wansuy- coarsely chopped
- ¼ cup red vinegar or Balsamic or Pinakurat
- 1 tablespoon sugar
- ½ teaspoon English mustard
- 1 tablespoon ketchup (optional)
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 teaspoon salt
In a large, non-reactive bowl, mix in all the ingredients.
If you are going to serve this sauce, much later in the day or the next day, do not pour in the dressing. Mix them all up but hold off the dressing till you will serve it. Cover with plastic wrap. Place in the refrigerator.
In another smaller bowl, mix in all the ingredients of the dressing. Mix well. I like to put it in a bottle so that I can shake it before pouring it into the mixture.
When ready to serve, pour the dressing all over and gently mix.
Serve with grilled or steamed prawns; barbecued meat; grilled fish.