Tomato and chilli dressing

Tomato and chilli dressing

By
From
Turquoise
Makes
450 ml
Photographer
Lisa Cohen and William Meppem

This wonderfully zesty dressing marries well with grilled seafood. It’s a particularly good match with grilled shellfish.

Ingredients

Quantity Ingredient
3 vine-ripened tomatoes, skinned, seeded and diced
2 red bullet chillies, seeded and finely diced
1 garlic clove, finely diced
2 tablespoons caster sugar
2 lemons, juiced
150ml olive oil
100ml walnut oil
sea salt
freshly ground white pepper

Method

  1. Whiz all the ingredients except for the oils, salt and pepper to a fine, smooth purée in a food processor. With the motor running, gradually add the oils until they are fully incorporated. Check the seasoning and add salt and pepper to taste. Pour into a sealable jar. The dressing will keep, refrigerated, for up to 5 days.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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