I’m trying to remember the name for something. It’s like salsa but dry, finely chopped mediterranean vegetables. Served as a side dish. My brain’s gone blank, someone must know?

Is it sausages?

Salad?

Does it taste like chicken?

Tabouleh? (spelin?)

I think I’d call it:

“Finely Chopped Mediterranean Vegetable Medley”

Tabouleh, was actually my first thought too (and then I decided I’d just take the mick instead). But doesn’t it have couscous or some other wheat based ingredient?

Donner garnish?

Funny buggers. (-:

“Tabouleh”

That’s on the right lines but not what I’m thinking of, thanks though.

Baba ghanoush?

Dolma?

These all seem a bit middle-Eastern. What I’m thinking is more Spain / Mexico… Peppers, onions, chillies, that sort of thing.

Oh, and it’s one word.

Quite common at Med resorts like Club Med to have a small dish of chopped onion, tomato perhaps with some simple herbs usually served with your pre dinner drinks. Is this what you meant ?

salsa sin tomates

(I’m sure mogrim will correct my spanish)

ratatouille ?

Is this what you meant

Does it have a name?

It’s something I stumbled across in a cookbook forever ago, it’s basically salsa without the liquid.

@Cougar if it does I don’t know what it is 😳 , just a small appetiser. I make it at home in the summer with a little olive oil sometimes – eaten with cocktail sticks ..

Pico de gallo.

Gravy.

…or ketchup, but in our house we call it tomato sauce.

Whatever, do stop mucking about and just eat your tea, or you can’t have any afters.

Beej is correct – awesome with a little Scotch Bonnet and fresh lime if you’re brave enough…

Isn’t pico de gallo Spanish for “chicken lips”?

Not that, anyway.

I have called what you described as a Meze, but a quick google says I am wrong.

Chimmichurri sauce?

Not chicken lips – there isn’t a literal translation.

I think I know the dish, the hairy bikers made it on their Bikeathon series. I wrote it down because its sounded really nice… I’ve lost the note 🙁

Caponata ?

sauce vierge? Some variations don’t use too much oil so a fairly dry.

Chips

salsa sin tomates

(I’m sure mogrim will correct my spanish)

Your Spanish is perfection itself.

There are lots of types of salsa, some don’t have the liquid.. as far as I know you can make ‘a’ salsa from anything you like. And I’ve had salsas vary from dry to a sauce with bits.

Well it’s ovbiously bloody popular what ever it is.

Sambals

Tapenade?

Wow, have I beaten the collective?

Salsa verde?