The recipe originates from the word “aliño” (seasoning), as it was initially a
sauce made with water, vinegar, salt, and oil used to dress rabbit. The first references to the word “salmorejo” date back to the 17th century. Contrary to popular belief, it originally did not include tomatoes. It was only after the discovery of the New World that this vegetable was incorporated. This is a humble-origin food, strongly linked to the rural environment and widely consumed by farmers, olive pickers, and harvesters, driven by necessity and hunger.
1 kg ripe pear tomatoes
200 g telera bread or similar (from the previous day)
Artessano 1973 Extra Virgin Olive Oil Coupage
1 garlic clove
A splash of vinegar (optional)
10 g salt
1. Wash and peel the tomatoes.
2. Chop and blend the tomatoes.
3. Add the bread, the oil (adjust as needed), the garlic, and the salt.
4. Optional – add vinegar (keep tasting). For garnish:
Hard-boiled egg, finely chopped
Iberian ham, finely chopped
A drizzle of Artessano 1973 Extra Virgin Olive Oil Coupage once
finished.
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