Midas, meaning everything it touches turns to gold. This sauce, which I first discovered as an accompaniment to oysters on the half shell at BP Oysterette, is delicious on anything. Cherry tomatoes, mint, shallot, Jimenez sherry vinegar, and olive oil keep this sauce sweet, spicy, sour, and bright all at the same time. Up the vinegar and olive oil for a delicious vinaigrette; pour in a bowl of olive oil to serve with a baguette; heap on top of any seafood; marinate your chicken in it; dress your roasted veg in it to cut the richness; add more tomato and mint, plus a little mozzarella for a nice cheese course. The possibilities are endless and it's so simple to make. Enjoy!
Ingredients:
2 tablespoons cherry tomatoes, finely chopped
1 tablespoon mint, finely chopped
1 tablespoon shallot, finely chopped
1 tablespoon Jimenez Sherry Vinegar (sometimes spelled Ximenez)
3 tablespoons extra virgin olive oil
Salt and pepper to taste
Mix everything together with a spoon. Feel free to double, triple, quadruple this recipe and adjust the ratio to suit your needs. Enjoy!
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